Autumn Split Pea Soup with Barley

Autumn months bring forth cooling temperatures and a desire for thick, warm, satisfying soups. This split pea soup highlights the root vegetables of fall.



  1. Sauté onion in a big soup pot in a splash of water or broth along with celery seed.
  2. Add bay leaf, split peas, barley and edamame or lima beans.
  3. Add 7 or 8 cups water and bring to boil.
  4. Add celery, carrots, potato and herbs – basil, thyme, parsley and pepper.
  5. Lower heat and simmer covered for an 1½ hours.
  6. Add miso mixture or soy sauce.
  7. Add more seasonings if desired and serve.

Kathryn Pollard is a graduate of, and former instructor for the Plant-Based Nutrition Certificate. Kathryn holds a Master's degree in Applied Clinical Nutrition from New York Chiropractic College. Previously, Kathryn taught classes through The Wellness Forum in State College.
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