Since the weather is not quite spring like, I decided to make a new pea soup recipe which turned out great. I am forever trying out different soup recipes because my kid’s actually like most soups. It’s a wonderful way to get in most food groups in one bowl. This is a Barefoot Contessa recipe with some slight changes. I added barley to thicken up the soup.


1/2 sweet onion chopped

2 garlic cloves chopped

1/8 cup olive oil

1/2 tsp. dried oregano

1 1/2 tsp. sea salt

1 tsp. ground pepper

2 – 3 carrots chopped

1/4 cup barley rinsed

2 cups dried split peas rinsed

1 cup frozen peas

8 cups chicken stock or vegetable stock


In a large size soup pot  pour olive oil and saute onions, garlic, salt, pepper and oregano until  translucent. Add carrots, dried peas and chicken stock. Bring to a boil and simmer for 1 hour uncovered. Skim off foam while soup is cooking.  Add barley and frozen peas and cook for another 1/2 hour or until peas are soft . Stir frequently to make sure the soup doesn’t stick to the bottom.