After three years in Colorado, you’d think I’d be used to the nutty weather.
But I’m not.
Saturday was hot, hot, hot. Sunday was warm and overcast but with just enough sun peeping out that I was able to enjoy a day poolside overlooking Garden of the Gods.
And then there was Monday. An oh-so-cold, rainy and dark Monday. It begged for a warm, comforting meal and my pressure cooker delivered.
I grabbed split peas and barley from the pantry – mostly because they were the first legumes and grains I could find with similar cooking times. The combination made for a thick, stew-like bowl.
There’s a lot of soup here … and I’m going to need to eat it up because though it was chilly when I made it, we’re now heading into a few days of high 90’s. Ah, Colorado!
Enjoy the recipe!
Split Pea and Barley Soup
- 1/2 cup chopped celery
- 2 cups chopped carrots
- 3 cups diced potatoes
- 1 1/2 cups half-moon sliced onions
- 3 cloves garlic (minced)
- 1 teaspoon avocado oil (optional)
- 3/4 cup dried split peas (rinsed and drained)
- 1/4 cup pearled barley
- 1 cup sliced baby bella mushrooms
- 1 bay leaf
- 1/2 teaspoon dried fennel seed (crumbled with your fingers)
- 1/4 teaspoon dried anise seed (crumbled with your fingers)
- 1 teaspoon ground ginger
- 1 teaspoon dried dill
- 1 tablespoon tomato powder
- 4 cups water
- 1 teaspoon sea salt (more or less to taste)
- 1/2 teaspoon ground black pepper
Toss celery, carrots, potatoes, onion, and garlic in the pressure cooker. Drizzle avocado oil over the vegetables and sauté for five minutes. Add remaining ingredients, EXCEPT salt and pepper. Mix well. Cover the pressure cooker, locking the lid in place. Cook for 7 minutes on high pressure. Allow for a natural release. Remove the pressure cooker lid, stir in salt and pepper, and serve.