Split Pea, Beef, and Barley Soup

Split Pea, Beef, and Barley Soup
Photo by David Prince

Ingredients

  • 2 parsnips, peeled and chopped
  • 2 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces
  • ¾ cup dried baby lima beans
  • 2 cups green split peas (one 16-oz. package)
  • ¾ cup pearl barley
  • 5 carrots, peeled and cut diagonally into 1-in. pieces
  • 5 stalks celery, chopped
  • + 5 more ingredients
    • 2 tablespoons olive oil
    • 1 leek, finely chopped
    • 4 large onions, chopped
    • 1 tablespoon freshly ground black pepper
    • 5 teaspoons coarse kosher salt

1. Heat oil in a 9- to 10-qt. pot over medium-high heat. Season beef with 1 1/2 tsp. salt and 1 tsp. pepper, then brown on all sides in two batches. Set aside. 2. Add onions, leek, parsnips, celery, and remaining 3 1/2 tsp. salt and 2 tsp. pepper. Cook, stirring often, until onions soften, about ...

View full recipe at My Recipes

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