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Split pea. lentil and barley soup- 4 points

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Felidstar's Split-pea, Lentils and Barley soup

Appetizers / Soups / Salads OtherLactose FreeSoupLoads of fiber with a good mix of the other stuff. This soup has more texture than regular Split-Pea.

195 Minutes to Prepare and Cook

WW points: 4

For a HUGE 16+-serving batch:

1lb split peas (1-16 oz bag)

1lb lentils (1-16 oz bag)

1lb pearl barley (1-16 oz bag)

4 stalks celery

1 medium onion

3 cloves garlic

1/2 - 1tsp pepper (to taste)

3 tsp oregano

2 bay leaves

2 tsp corriander

8 cups pork broth (this is homemade... can be substituted with can of chicken, vegetable or beef broth for a different flavor, but will probably boost the sodium)

16 cups water

1 smoked ham-hock (~2-3 oz), trimmed of fat (optional! This is for that real split-pea soup taste)



Serve warm in 1 cup portions, with whole-wheat, rye or sourdough bread, or rice-cakes. I like to freeze the leftovers in 1-cup portions to make it an easy, no-work dinner down the road!

For a HUGE 16+-serving batch:


- Wash, sort and drain the split-peas and the lentils

- Chop the onion, celery and garlic

- Trim all the fat off the ham-hock

* pork broth was made by simmering pork-chop bones in 12 cups of water, chopped onions, celery, garlic and pepper. Cool broth overnight in the refrigerator and skim the fat off the top before using.


1) Add broth and water to a large pot, and turn it on to medium-high.

2) Add all ingredients to the warmed soup base, and bring to a boil, stirring occasionally.

3) After the soup boils, lower temperature to "low" and cover the pot, letting the soup simmer for up to three hours, or until the split-peas have liquefied and the lentils and barley are soft. Check on it about every half-hour and stir.

4) Serve and salt to taste. I made this soup to be relatively low-sodium, so it IS kind of bland, but I think it's better to add the salt at the end :)

If desired, remove ham-hock and discard. This will lower the fat and proteins consumed.


Number of Servings: 16

1 1/2 cups per serving


I made this in the crockpot on low overnight. I needed to check it several times to add more water at the beginning. It filled the whole pot.


there s a dance in the old dame yet toujours gai toujours gai


SW: 206

CW: 162.5

40# 2/5

HW: 146


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Looks like a great recipe! I have a bean-barley soup that I used to make with a ham hock and meat broth, but now I just use water and add some liquid smoke flavouring. It really still has that good smokey taste. Thought this tip might be useful for others too. It also makes the soup vegetarian.

"Hunger is the best sauce"

my Mom

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