Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Split-Pea Soup with Spinach and Barley Be the first to rate & review! By Shira Bocar Shira Bocar Shira is a New York City-based editor and former food and entertainment editor for MarthaStewart.com. Shira has nearly two decades of experience in publishing, with culinary expertise acquired from the Culinary Institute of Education. Editorial Guidelines Updated on October 17, 2019 Rate PRINT Share Close Photo: Kate Mathis Prep Time: 30 mins Total Time: 1 hr 55 mins Servings: 6 A split-pea puree is extra nutritious (and extra green) thanks to baby spinach. The swirl of plain yogurt brings brightness, and a sprinkle of barley gives the make-ahead soup another healthy boost—it contains the soluble fiber beta-glucan, which has been found to do wonders to lower bad cholesterol. Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 leeks, white and light-green parts only, chopped and well washed 2 carrots, peeled and chopped 2 celery stalks, chopped 8 cups low-sodium chicken broth or water, or a combination 1 pound dried split peas, picked over 5 ounces baby spinach Kosher salt and freshly ground pepper ½ cup full-fat plain yogurt (not Greek), whisked, for serving 2 cups cooked barley, for serving Directions Heat oil in a large pot over medium. Add leeks, carrots, and celery; cook, stirring, until tender, 6 to 8 minutes. Add broth and peas; bring to a boil, then reduce to a simmer and cook, partially covered, until peas are creamy, 50 to 55 minutes. Stir in spinach; cook until just wilted, about 5 minutes. Let cool slightly. Working in batches, puree soup in a blender until smooth. Return to pot; season with salt and pepper. (If too thick, add water, 1 tablespoon at a time.) Ladle soup into bowls, drizzle with yogurt and oil, top with barley, and serve. Cook's Notes When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact. Originally appeared: Martha Stewart Living, January/February 2019 Rate It PRINT