Split Pea and Barley Soup with Hot Sausage

There is not much that can beat split pea soup. It is warm, creamy and filling. The tastes of the peas in chicken soup stock with onions and the occasional sweet bit of carrot are a completely satisfying experience.

But as with most of the dishes I cook other considerations, like what needs to be eaten, influence the process of my kitchen experiments.

Split pea soup was on the menu and ½ pound of spicy pork sausage was sitting in the fridge looking kinda lonely. In the process of gathering up supplies, I ran across about a cup of barley and I thought: Why not?

As I noted earlier, I like chicken stock as a base for split pea soup. In this instance I thought stock and sausage might be too rich. So, I cut the amount of stock  and added water for the remaining liquid.

2 cups of split peas and 1 cup of barley.

Add 4 cups of chicken stock and 3 cups of water.

Add salt to taste

Add chopped carrots if desired.

Bring to a boil then cook over low to medium heat, stirring occasionally.

Chop up the ½ lb of sausage and place in a skillet,

Chop one small onion and add to the sausage.

Cook thoroughly

When the sausage is cooked, drain the oil for use with other dishes.

Crumble the sausage and add, with the onions, to the soup.

What I liked: The texture of this soup is amazing. It is full bodied and has a great mouth feel. I always like barley in food because it has a slightly chewy texture that I find very satisfying. The hot sausage was an interesting change from ham. And as with many spicy foods, by the following day, the spices had become more pronounced.

What I found less than perfect: Adding the barley flattens out the taste of the peas.

So there is a slight trade off of texture and taste, I will make this again, but it wasn’t so good that I would let it replace the standard version of split pea soup.

Enjoy.

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