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This is the kind of soup that hugs you back. A full pound of split green peas simmers into a thick, creamy base, then chewy barley and sweet corn come in to balance every spoonful. It leans on whole-food staples and a bag of frozen veg, so it comes together on a busy night without much fuss. One pot, one big batch, and even better the next day.

Prep Time   |

10 minutes + Cook Time: 1 hour 10 minutes

Servings  |

8

Meal Type  |

,

Ingredients

  • Split green peas, rinsed, 1 pound
  • Olive oil, 2 tablespoons
  • Celery, finely chopped, 4 stalks
  • Garlic, minced, 6 cloves
  • Vegetable broth (or water plus bouillon), 9-10 cups
  • Italian barley, 3/4 cup
  • Frozen broccoli, 4 cups, chopped
  • Frozen corn, 1 cup
  • Smoked paprika, 1 teaspoon
  • Salt, 1.5 teaspoons (to taste)
  • Black pepper, 1/2 teaspoon
  • Lemon juice, to finish, 1.5 tablespoons

Instructions

  • Easy Base
    • Heat 2 tablespoons olive oil or a splash of water in a large pot over medium.
    • Add 4 chopped celery stalks with a teaspoon of sea salt. Cook 6 to 7 minutes, until softened.
    • Stir in 6 cloves minced garlic and cook 1 minute more, until fragrant.
  • Simmer the peas
    • Add 1 pound rinsed split peas and 8 cups vegetable broth,
    • Bring to a boil, then lower to a simmer. Stir, then cover and cook 45 to 60 minutes, until the peas fall apart and turn creamy.
    • If using regular pearl barley instead of quick-cook, add 3/4 cup here with the peas.
  • Add Barley and Veggies
    • Stir in 3/4 cup quick-cook barley, 4 cups broccoli, and 1 cup corn.
    • Add another cup or two of broth if the pot if it looks too thick.
  • Season and Finish
    • Add 1 teaspoon smoked paprika. Salt and pepper to taste.
    • Take the pot off the heat and stir in 1.5 tablespoons lemon juice.
    • Taste and adjust.

What's in this meal?

Whole Grains · Legumes · Veggies · Spices

Fiber: 18g

|

Protein: 16g

|

Plant variety: 9+

Nutrition info is approximate and based on common whole food ingredients. It depends on your ingredient choices and add-ins, so use it as a general guide—not a strict count. Focus on variety, fiber, and flavor, not perfection.

Swap It + Smart Tips

  • No celery? Use 1 large diced onion instead, sauteed until soft and translucent. Both build a savory base.
  • Swap the barley for farro or brown rice, or leave it out for a lighter, gluten-free pot.
  • Use whatever frozen veg you have. Brussels sprouts, green beans, peas, or spinach all fold in easily.
  • Smart tip, pull the pot off the heat as soon as the broccoli is just tender, so it stays sweet and bright instead of turning dull.

Meal Prep Tip:

    This makes a big batch and only improves overnight. Store in the fridge up to 4 days or freeze in portions. It thickens as it sits, so thin with a splash of water or broth when you reheat.

    Why It Matters

    For You:

    The barley brings beta-glucan, a soluble fiber shown to help lower LDL cholesterol, and the split peas add soluble fiber too, so this bowl does double duty for heart health.

    For the Planet:

    • Legumes and grains carry a fraction of the footprint of animal protein.
    • Building the pot from frozen and whole-food staples cuts food waste and stretches your grocery budget.

    Community Gallery:

    Real kitchens. Real tweaks. See real people in our community gallery. If you’d like to share, email hello@pigsaresmart.com.

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