SMOKIN' PEAS, BEANS, BARLEY, AND GREENS SOUP

One of the products I brought home from my last trip to Portland OR was smoked salt, which I had never heard of before. I bought some Salish (alderwood smoked) sea salt. I was anxious to try it so I made the following soup, which is very low in calories and so inexpensive to make-- very homestyle and a longtime favorite. I thought a smoky flavor would compliment it, and it did. Only 1/2 a teaspoon in the pot  really added a lovely flavor.

Printable Recipe

BRYANNA’S SMOKIN’ PEAS, BEANS, BARLEY AND GREENS SOUP 
Serves 6

5 cups tasty vegetarian broth
2 medium onions, minced
3 ribs celery, with leaves, chopped
1/2 cup dried green or yellow split peas, rinsed
1/4 cup dried black-eyed peas, rinsed
1/4 cup pearl or pot barley
1 bay leaf
3 cups chopped greens of any kind (chard, rapini, Chinese broccoli, collards, kale, mustard greens, etc.)
2 carrots, chopped
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. smoked sea salt (or use regular salt with a bit of liquid smoke)
freshly-ground black pepper to taste
Optional garnish: smoked pimenton/paprika (sweet or hot)

Mix the broth, celery, onions, split peas, black-eyed peas, barley, and bay leaf in a large pot. Bring to a boil, then turn down, cover, and simmer for 1 and 1/2 hours.

Add the greens, carrots, basil, and thyme. Simmer about 1/2 an hour longer, or until the carrots are tender. Add the smoked salt and freshly-ground black pepper to taste.

Serve hot.

Nutrition (per serving): 155.8 calories; 4% calories from fat; 0.9g total fat; 0.0mg cholesterol; 49.6mg sodium; 606.3mg potassium; 30.8g carbohydrates; 8.5g fiber; 4.3g sugar; 22.3g net carbs; 8.4g protein; 2.4 points.

Enjoy!