Something about fall pulls me into soup. Home feels more homey with a stock pot of something nutritious and wholesome simmering on the stove – it’s the comfort factor and the ease in how a meal can come together. This past week was a busy one. When you run a business or two, a simple pot of soup available for a quick meal is a bit of a lifesaver. This soup is hearty and flavourful one despite its humble ingredients.
Earlier this week, I figured I’d make soup with some random greens from our CSA that I desperately needed to use up before the new share arrived. Carrots, onion, garlic, no problem. The cupboard revealed a bit of barley which would be perfect, but when I went looking for lentils or chickpeas, I was all out. A small jar of green split peas would have to do. Luckily, everything worked out deliciously – though if you don’t have split peas, please feel free to substitute in some french green lentils (du puy) or toss in a drained can of chickpeas when you add in the greens.
barley, split pea & greens soup
If the barley & split peas you are using are old, they will take longer to cook. Mine were pretty old, so if you are using new grains/legumes, please adjust the cooking time.
1 T coconut oil
1 large onion, diced
2 cloves garlic, minced
1 carrot, diced
1 T cumin seeds, crushed
1 t aleppo pepper
1 pinch of sea salt
1/2 c barley
1/2 c green spit peas
6 c good stock (chicken or vegetable or a mix of both)
1/2 bunch each of swiss chard & kale, cut into thin ribbons
1/2 bunch baby spinach
1 t dried dill or 2 T chopped fresh dill
In a large pot, heat oil and add in onion until soft and fragrant. Add in the garlic, carrots, crushed cumin seeds, salt and pepper and stir around so everything gets coated and slick with spice and oil. Pour in the barley and spit peas along with the stock. Cover and cook over medium-high heat until it boils. Turn down heat to a simmer and cook until the barley and split peas are tender, about 45 minutes. Is it more stew-like that soup-like? Add more water or broth if you like. Add in greens and dill and let simmer for another 10 minutes and serve.