Split Pea, Lentil and Barley Soup

Split Pea Lentil and Barley Soup


Oh baby it’s cold outside!  What better way to warm up than with a nice hot satisfying bowl of soup?

Until my bout with both breast and thyroid cancer in 2003, I used to pick up canned soup at the supermarket and never really paid attention to the ingredient labels.   After my cancer ordeal, I became more aware of what I put into my body and realized that the canned soup was garbage.   I realized that most soups have some form of MSG added to the broth.   At the same time that I was diagnosed with cancer, I had met my current husband and had only been seeing him for 2 months.  He stood by me and took care of me all during my cancer ordeal.  One huge reason I fell in love with him.  Anyway, I found out that he is very allergic to MSG and gets sick for days every time he eats something that contains it.  MSG never bothered me, but his allergy to it made me more aware.  I have learned that MSG is a neurotoxin and I didn’t want it in my body even though I wasn’t allergic.   So, now I make my own soup and broth from scratch.


Here is a recipe I’ve been making and have gotten rave reviews.  This recipe is also totally vegan friendly, but sadly it is not gluten free.  But that can be changed by eliminating the barley and adding more lentils and or split peas.   Also, it doesn’t have to be vegan.  I’ve recently cooked bacon and fried the onions in the bacon grease, then added the crumbled bacon as a topping to the soup when served.    That’s what I love about soup.  It enables you to be so creative.  You can add more veggies to it as well.    I remember my mom making soup.  She just threw in what she had and it always came out delicious!

Bon Appetit!!

Supermom Multivitamin

  • Prep Time: 5 min.
  • Total Time: 1 hr. 20 min.


  • 1 TBLSP Olive oil
  • 2 chopped medium sized onions
  • 1/2 cup dried green split peas
  • 1/4 cup lentils
  • 1/4 cup barley
  • 5 cups water
  • 1 bay leaf
  • 1 diced unpeeled potato
  • 1 chopped carrot
  • 1 chopped celery stalk with leaves
  • 1 tsp. basil
  • 1 tsp unrefined sea salt
  • 1/4 tsp thyme
  • 1/4 tsp freshly ground pepper


Cook the chopped onions in the olive oil until tender. Add the green split peas, lentils, barley, water and the bay leaf. Bring to a boil, then lower the heat to simmer. Cover and let simmer for 45 minutes.

Then add, the potato, carrot, celery stalk, basil, salt, thyme and pepper. Simmer another 30 minutes or until vegetables are tender.

Remove bay leaf and serve.


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