This is one of my lifetime favorite soups. My little French Grandmother, Rosealba  Beaugrand Champaigne, made the best split-pea soup imaginable and served it with “Johnny cake” (cornmeal muffins). I've never tasted anything else quite like it. Pea Soup Anderson’s version is close in flavor. Although she never wrote anything down, I watched her prepare it many times and finally came up with a recipe that in taste and aroma unfailingly reminds me of her. You can substitute rice for pearl barley if you prefer. I prepare the soup in my Instant Pot, which cuts cooking time and makes it quite creamy. Serves 4-6 depending on size of servings.

Ingredients

  • 4 cups of water
  • 4 cups of low salt vegetable broth
  • 2 cups dried green split peas, rinsed and drained
  • 1/2 cup uncooked pearl barley
  • 1 cup minced yellow onion
  • 1 1/2 cups diced carrots
  • 1/2 cup finely diced celery
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp dried sage
  • 1/4 tsp cayenne pepper (capsicum)
  • 1 Tbsp mock-chicken seasoning
  • 1 tsp No SaltTM
  • 1/4 tsp black pepper
  • 1/2 cup diced green onions
  • 1 Tbsp lemon juice (fresh if possible)

Preparation - stove top

Pour water into a large pan. Add seasonings and bring to a boil. Add all remaining ingredients(except for green onions and lemon juice) and bring to a rolling boil. Turn heat to low and simmer slowly, stirring frequently until peas, carrots, and barley are soft.

You can put a couple cups of soup in a blender at a time and pulse to provide a creamier soup if desired  

Preparation – Instant Pot or Pressure Cooker

Pour all ingredients into the Hot Pot except for green onions and lemon juice. Cover with lid and make sure the valve is set to sealing. Set for 15 minutes. When done, let the Pot sit for another 10-15 minutes. Move the valve to venting and remove lid.

Add the green onions and lemon juice. Stir. Ladle into bowls or bread bowls and serve.

Preparation - Bread bowls

Cut the top off sourdough bread bowl, one for each person. Vertically cut through bread all around the edges and down to a half inch from the bottom. Pull out bread with your fingers. Place bread bowls, tops, and inner bread pieces on a cookie sheet and bake for 5-10 minutes in an oven preheated to 350 degrees F. Remove from the oven, place each bread bowl in a shallow dish and fill with soup.

Put the bread tops and inner pieces on the table as some like to use them for “dipping.”