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finished vegetable pea soup in white bowl

Split Pea Vegetable Soup with Pearl Barley

Thick and creamy with large chunks of vegetables and tender pearl barley, this is not your average split pea soup. Rich in flavor and nutrition this vegetable soup is naturally vegan and budget friendly.
Course Main Course, Soup
Cuisine American, American Classic
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 People
Calories 444kcal
Author Diana Reis


  • Soup Pot or Dutch Oven


  • 16 ounces Dried Green Split Peas 1 pound bag, cleaned
  • 1 Cup Pearl Barley rinsed
  • 1 Yellow Onion diced
  • 2 Carrots diced
  • 2 Stalks Celery diced
  • 1 Clove Garlic minced
  • 2 Tablespoon Olive Oil
  • 4 Cups Vegetable Broth
  • 4 Cups Water
  • 1 Tablespoon Salt Course or Kosher
  • ½ Tablespoon Pepper
  • ½ Tablespoon Paprika
  • ½ Tablespoon Dried Parsley


  • Rinse dried split peas in a colander and pick out any field debris or bad peas. I look for peas that are badly discolored or show damage.
  • Next, heat a large soup pot and add olive oil.
  • Then, sauté diced carrots, celery, yellow onion, and minced garlic together until onions are soft and translucent.
  • Season the cooked vegetables with salt, pepper, paprika, and dried parsley.
  • Then add cleaned peas to the pot along with four cups of vegetable broth and 4 cups of water.
  • Bring the broth to a low simmer and cook on low heat with the lid on for 20 minutes. Stir halfway through to make sure peas and vegetables do not burn at the bottom of the pot.
  • After 20 minutes have passed, add a cup of pearl barley and stir in. Continue to cook on low with the lid on for 30 more minutes. Stir the pot every 10 minutes.
  • The pearl barley should be tender but have a bit of chewiness and the peas should be soft and will be mostly broken down into the broth to make a thick creamy stew.


How do you clean split peas?
Place dried peas in a colander. Carefully, run your fingers through the peas and pick out any damaged or discolored peas as well as any rocks, leaves, general field debris. (There won’t be much.)
Then rinse the peas under cool water to remove any dirt.
Should you rinse pearl barley before cooking?
A quick rinse under cool water is all that is needed to prepare barley for cooking. This removes any dust or debris from this natural product.
How long does Split Pea Soup last in the refrigerator?
This vegetable soup can be kept in the refrigerator in a sealed container for up to 5 days.
How do I reheat pea soup?
Simply place cold soup into a small pot and simmer on low. The soup will be very thick when it is cool, but will thin again as it reheats. If it doesn’t get as thin as you would like, you can add water or broth a quarter cup at a time to get the desired texture.
Can I freeze split pea vegetable soup?
It freezes very well and can be kept in a freezer safe container for up to 3 months. Leave in the fridge overnight to defrost and reheat on the stove using low heat.
Tips for Success
  • Keep the heat very low while simmering the soup to prevent burning at the bottom of the pot.
  • Keep the lid on while cooking so that the liquids are absorbed by the peas and the barley rather than evaporating out. If too much liquid evaporates, you may need to add more broth or water to completely cook the barley.


Calories: 444kcal | Carbohydrates: 78g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1829mg | Potassium: 957mg | Fiber: 26g | Sugar: 9g | Vitamin A: 4150IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 5mg