Diabetes Recipes

Green Split Pea and Barley Soup

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Green Split Pea and Barley Soup

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Nutrition Facts

Makes: 12 Serving(s)

Amount Per Serving

Calories: 152

Total Fat: 1.3g

Cholesterol: 0mg

Sodium: 31mg

Total Carbohyrdates: 21g

Protein: 8g

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Make this for: Dinner

Category: Soups & Stews

This Recipe Makes: 12 Serving(s)


Split peas, carrots, celery, onion and pearl barley in a chicken or vegetable stock flavored with bay leaf, salt and pepper to taste, garlic and fresh dill.

What you'll need

  • 2 cup green split peas, rinsed and drained
  • 3 med carrots, chopped
  • 3 med stalks celery, chopped
  • 1 med onion, chopped
  • 12 cup water, chicken or vegetable broth
  • 1/2 cup pearl barley, rinsed and drained
  • 1 med bay leaf
  • 1 pinch salt and pepper, to taste
  • 2 med cloves garlic, if desired
  • 2 tsp. canola oil
  • 2 med onions, chopped
  • 1/4 cup chopped fresh dill


  • Step 1
    In a large soup pot, combine split peas, carrots, celery and 1 onion with water. Bring to a boil. Stir in barley, bay leaf and garlic, if using. Reduce heat and simmer partly covered for 1-1/2 to 2 hours. Stir occasionally. Add salt and pepper to taste.
  • Step 2
    In a nonstick skillet, heat oil. Saute the remaining two onions on medium heat until well-browned, about 6 to 8 minutes. Add onions to soup along with dill. Simmer soup five to ten minutes longer. Discard bay leaf (and turkey carcass, if using).
  • Step 3
    Reheats and/or freezes well. If soup gets thick, add a little water or broth.

Diabetic Exchanges

  • Non-Starchy Vegetables: 3