Easy vegetarian split pea soup with barley

...and, how to make your own Swedish crisp bread. Looking for a savory, smoky and satisfying version of vegetarian (vegan, even!) split pea soup? This one can compete with its meaty counterparts any day of the week.  

  • Earthy yellow split peas team up with hearty pearl barley in this recipe for a soul warming, nourishing soup that is a meal in and of itself. And thanks to a few special ingredients, this Vegetarian Split Pea Soup with Barley delivers big flavor. And did I mention it can be on the table in less than an hour?
    I hope you give this soul-warming soup a try. I know we can all use a little comfort food these days, and this Easy Vegetarian Split Pea Soup with Barley is both satisfying and nourishing in the best of ways. The soup also pairs well with Swedish Crispbread (Page XX).

  • It’s simple really, the Vegetarian Split Pea Soup with Barley deserves a spot in your soup rotation because:
    - Split peas and pearl barley cook at about the same rate and together create a delicious, hearty base with a lovely textural contrast in this nourishing soup.
    - It includes smoked paprika which gives the soup a smoky quality similar to what you might get with ham or bacon in a more traditional split pea soup.
    - I’ve added a few secret ingredients which really contribute to a surprising depth of flavor for such a simple vegetarian soup:
    Yellow Split Peas. Both green and yellow are somewhat under appreciated members of the pulse family. Nutritionally dense, these little gems contain 16 grams of protein and 14 grams of fiber per cup! They are also a good source of nutrients including calcium, iron, magnesium, copper, selenium and folate. They DO NOT require soaking and cook in only 30-40 minutes. Their flavor is subtly earthy, and they have a comforting soft texture when cooked.
    Pearl Barley. It is important to use pearl barley in this recipe (also sometimes labeled medium barley). Hulled barley takes much longer to cook and will not soften in time, and a quick, par-cooked barley will turn to mush before the yellow split peas are finished cooking.
    Onions, Carrots and Garlic. These versatile vegetables provide the aromatic profile of the delicious soup, and some lovely color from the carrots as well.
    Vegetable or Chicken Broth. Obviously if you want this soup to be vegetarian/vegan, use vegetable broth. But if you are just an omnivore who loves vegetable-based soups (raising my own hand here), feel free to use chicken broth. It provides a deep, rich flavor to the soup.
    Dried Bay Leaf, Thyme, Rosemary and Parsley. So many herbs! Each brings its unique fresh flavor to the finished soup.
    Smoked Paprika. Smoked paprika (also known as pimenton) is made of chiles that are smoked over oak fires — hence the appealing smoky flavor. It is NOT spicy like chili powder, however. Instead it is a little sweet and piquant more like traditional paprika.
    Baking Soda. Seems like a strange ingredient here, doesn't it? While this might seem odd or out of place, the baking soda actually helps soften the split peas more thoroughly and quickly by changing the pH level of the cooking liquid. But no more than a pinch! Too much baking soda can lead to off flavors in the final product.
    Soy Sauce. Another ingredient you weren't expecting! While one tablespoon isn't enough to make your soup taste like soy sauce, it is just the right amount to amp up the umami factor, adding a savory depth that can be hard to achieve in vegetarian cooking.
    Lemon Juice. For brightness and that perfect little zing to heighten all the flavors in the soup.
    Kristi Bissell

  • Split Pea Soup with Barley
    Ingredients
    2 tablespoons extra-virgin olive oil plus more for serving
    1 large onion, diced small
    2 carrots, peeled and diced small
    3 cloves of garlic, minced
    2 teaspoons chopped fresh thyme or 1 teaspoon dried
    1 teaspoon chopped fresh rosemary
    1 teaspoon smoked paprika plus more for serving
    1-1/2 cups yellow split peas picked over and rinsed
    1/2 cup pearl barley
    4 cups vegetable or low-sodium chicken broth
    4 cups water
    pinch of baking soda
    1 bay leaf
    coarse salt and freshly ground pepper
    1 tablespoon soy sauce
    1 tablespoon lemon juice more to taste
    2 tablespoons chopped fresh parsley

  • Instructions
    - Heat oil in a large pot over medium heat. Add the onion and carrots and cook, stirring occasionally, until vegetables are tender and beginning to brown, about 5 minutes. Add garlic, thyme, smoked paprika and rosemary and cook for an additional minute.
    - Add split peas, barley, broth, water, baking soda, bay leaf and 1 teaspoon coarse salt to the pot. Bring to a boil and then reduce to a simmer. Continue to cook until peas are very soft and the barley is pleasantly tender and chewy, about 35-45 minutes.
    - Add soy sauce, lemon juice and parsley, and season the soup to taste with salt and pepper. Serve topped with a drizzle of olive oil and a sprinkle of smoked paprika.

  • Notes
    The only way to know if the split peas and barley are done to your liking is to TASTE THE SOUP. Don't just go by the time ranges set forth in the recipe. I have purchased bags of split peas that cook in just 25-30 minutes, and others that have taken as long as 50! While these extremes certainly aren't the norm, it bears mentioning that the only way to know FOR SURE that your split peas are soft and tender and your barley is perfectly toothsome is to go ahead and give it a try. The same rule goes for adding/not adding salt, pepper or additional lemon juice, by the way. TASTE TASTE TASTE until it's just the way you like it.

  • Don't skip the baking soda. I know it seems strange, but it really does make a difference in the texture of soup and is well worth doing.

  • Sprinkle each serving with additional smoked paprika and drizzle with a little olive oil. The extra flavor and richness of these finishing ingredients really take this soup from good to great.

  • Easy Swedish Crispbread (Knäckebröd)
    Thin, crisp and so easy to make from scratch, this traditional recipe for rye Swedish Crispbread (Knäckebröd) is sure to become a regular part of your baking rotation. These crispbreads are simple, delicious and full of good things like dark rye flour and old-fashioned rolled oats ... a serious step up from store bought rye crackers! Fortunately it's an easy and fun baking project to take on an in an afternoon. The dough contains only simple, wholesome ingredients and rolls out incredibly easily. The crispbreads are (as the name suggests) really light and crisp in texture. They taste subtly of rye flour and oats and make the perfect backdrop for a variety of different toppings. Sugar provides just a touch of sweetness and helps the knäckebröd become golden brown in the oven. Instant yeast serves as the leavener and helps the crispbread achieve a light and crisp texture. Be sure to look for instant yeast rather than active dry as they each behave very differently in a recipe. There is salt in the dough itself, and there is also flaky sea salt sprinkled on top for baking. Both help highlight the flavors of the rye and oats. Milk and melted butter bring moisture and richness to the recipe.

  • Ingredients
    1 cup dark rye flour
    1 cup all purpose flour
    1/2 cup rolled oats
    1/2 teaspoon fine salt
    1 teaspoon sugar
    2 teaspoons instant dry yeast
    3/4 cup milk
    2 tablespoons unsalted butter melted and cooled, plus more melted butter for brushing
    Large sea salt crystals for sprinkling such as Maldon

  • Instructions
    - Whisk together flours, oats, salt, sugar and yeast in a large bowl. Stir in milk and butter. Knead briefly in the bowl with your hands until the dough comes together (dough will be quite stiff and a bit sticky). Cover and let rise at room temperature for 1 hour.
    - Preheat oven to 375°F. Divide dough into 6 equal pieces and cover with plastic wrap. Working with one piece of dough at a time, roll into a thin round on a sheet of parchment paper using a traditional rolling pin. 
    - Roll with a kruskavel a few times or poke all over with a skewer or fork. Cut a 1-inch hole out of the center using a biscuit cutter. Set the round cut-out piece of dough next to the larger crispbread. Brush both with butter and sprinkle with sea salt crystals.
    - Transfer parchment paper to a baking sheet. Bake until golden brown and crispy, about 12-15 minutes.  Transfer to a wire rack to cool. Repeat with remaining pieces of dough.

  • Expert tips
    Roll the dough directly on a piece of parchment paper. This eliminates the need to add any additional flour or transfer the dough round from the counter to a baking pan. It also makes it easier to roll the crispbread really, really thin.
    Roll your crispbread thin. PAPER thin. When you think it's thin enough, keep rolling. You will get a much more crisp final product when you take the time to roll it out as thin as you possibly can.
    Use a pizza wheel to even out the edges if necessary. Don't worry if your crispbread is more amoeba-shaped than round. Simply use a pizza wheel to even out the edges. Or leave it amoeba-shaped. That's rustic and charming, too.
    Cut a hole in the center of your crispbread using a round cookie cutter. Not just because it's charming and traditional, but also because the center is the last part of the knäckebröd to crisp up. Creating that hole in the center creates extra edges and helps prevent the dreaded soggy crispbread.
    Brush the crispbread with butter and sprinkle on some flaky sea salt before baking. This helps with browning and adds incredible flavor.
    Bake until golden brown and crisp. DO NOT remove your knäckebröd from the oven too soon.
    Allow the crispbread to cool completely on a wire rack prior to storing. Moisture is the enemy of good crispbread. Make sure that it is thoroughly cooled before placing in an airtight container.

  • For more inspired Scandinavian cooking, check Kristi’s True North Kitchen blog which offers a sampling of recipes with a true Nordic feel. See www.true-north-kitchen.com