best vegetarian split pea and barley soup recipe crock pot Best Vegetarian Split Pea and Barley Soup Crock Pot Recipe

There’s something deeply comforting about a warm bowl of split pea and barley soup, especially when it’s made with wholesome, vegetarian ingredients and slow-cooked to perfection in a crock pot. This recipe is a hearty, nutritious blend of tender split peas, chewy barley, and a medley of fresh vegetables that come together to make a satisfying meal any day of the week.

Whether you’re looking for a protein-packed lunch, a cozy dinner, or a make-ahead dish that tastes even better the next day, this soup delivers on flavor and convenience.

Slow cooking allows all the ingredients to meld beautifully, creating a rich broth and perfectly tender textures without much hands-on time. Plus, it’s naturally gluten-free if you use certified gluten-free barley, and completely vegetarian — making it a crowd-pleaser for all dietary preferences.

Ready to dive into this soul-warming recipe? Let’s get cooking!

Why You’ll Love This Recipe

Slow cooker convenience: Toss everything into your crock pot in the morning and come home to a ready-to-eat, piping hot meal. No stirring or babysitting needed!

Nutritious and filling: Split peas are packed with plant-based protein and fiber, while barley adds a comforting chew and additional nutrients. It’s a balanced, energizing dish that keeps you full for hours.

Flavor-packed: The combination of fresh vegetables, herbs, and spices creates a savory, satisfying broth that’s both hearty and wholesome.

Customizable: This recipe is versatile—you can add your favorite veggies or swap ingredients to suit your taste or what you have on hand.

Ingredients

• 1 cup dried green split peas, rinsed and drained
• 1/2 cup pearl barley, rinsed
• 1 large onion, finely chopped
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 teaspoon smoked paprika (optional for a subtle smoky flavor)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 cup chopped kale or spinach (optional, added near the end)
• Fresh parsley, chopped for garnish

Equipment

• Crock pot/slow cooker (4-6 quart size recommended)
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or ladle
• Colander or sieve (for rinsing peas and barley)

Instructions

1. Prepare the vegetables: Chop the onion, carrots, celery, and mince the garlic. Rinse the split peas and pearl barley under cold water until the water runs clear.
2. Sauté aromatics (optional but recommended): In a skillet, heat olive oil over medium heat. Add onion, carrots, and celery, cooking for about 5 minutes until softened. Stir in garlic and cook for another minute until fragrant. This step enhances flavor but can be skipped for a hands-off approach.
3. Add ingredients to crock pot: Transfer the sautéed vegetables to the crock pot along with rinsed split peas, barley, vegetable broth, thyme, rosemary, bay leaves, and smoked paprika. Stir gently to combine.
4. Cook the soup: Cover and cook on low for 7-8 hours or on high for 3-4 hours. The peas should be tender, and barley cooked through but still slightly chewy.
5. Add greens: About 30 minutes before serving, stir in chopped kale or spinach if using. Cover and continue cooking until the greens are wilted.
6. Season to taste: Remove bay leaves. Add salt and pepper as needed. For a creamier texture, you can blend a portion of the soup and stir it back in.
7. Serve and garnish: Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm.

Tips & Variations

“For an even richer flavor, use homemade vegetable broth or add a splash of soy sauce or tamari for umami depth.”

• Make it vegan-friendly: This recipe is naturally vegan, but always check your vegetable broth label to ensure no animal products are included.
• Swap the barley: If you prefer gluten-free, substitute barley with quinoa or brown rice, noting that cooking times may vary.
• Spice it up: Add a pinch of cayenne pepper or red chili flakes for some heat.
• Meal prep friendly: This soup stores well in the fridge for up to 5 days and freezes beautifully for up to 3 months.
• Add extra veggies: Feel free to toss in diced potatoes, sweet potatoes, or parsnips for more variety and heartiness.

Nutrition Facts

Serving Suggestions

This vegetarian split pea and barley soup is versatile and pairs beautifully with a variety of sides. Serve it with a crusty whole-grain bread or garlic toast to soak up every drop of the flavorful broth.

A simple green salad with lemon vinaigrette complements the soup’s earthiness and adds a fresh crunch.

For a heartier meal, pair this soup with a warm Cheese Penny Recipe or finish your meal with a sweet treat like the creamy Cinnamon Pecan Ice Cream Recipe.

Looking to explore more comforting soups? Check out the classic Clam Chowder San Francisco Recipe for a non-vegetarian option that’s equally satisfying.

Conclusion

This vegetarian split pea and barley soup is a wonderful example of how simple ingredients can come together to create a deeply flavorful and nourishing meal. Its slow cooker method makes it perfect for busy days, while the wholesome components provide lasting energy and satisfaction.

Whether you’re new to vegetarian cooking or looking for a reliable, crowd-pleasing soup recipe, this dish ticks all the boxes.

Don’t hesitate to customize it with your favorite vegetables or spices to make it your own. It’s a recipe that not only warms the body but also comforts the soul.

So, grab your crock pot and start simmering—your future self will thank you for this delicious, hearty soup!

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