Every Sukkot, as soon as the first chill sneaks into the air and we move our meals outdoors, this soup makes its way to our table. It’s hearty, warm, and feels like the perfect match for sitting under the stars, wrapped in sweaters, surrounded by family and friends. Over the years, it’s become a mainstay in our sukkah and is always served the first night of Sukkot.
Serves 10
Ingredients
- 2 cups split peas, rinsed and drained
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 12 cups water mixed with 2 Tbsp chicken soup mix
- ½ cup pearl barley, rinsed and drained
- 1 bay leaf
- Salt and pepper, to taste
Directions
- In a large pot, combine the split peas, carrots, celery, onion, and prepared water. Bring to a boil.
- Add the barley and bay leaf. Reduce the heat and let simmer for about 2 hours, stirring occasionally.
- Season with salt and pepper. Remove the bay leaf before serving.
Optional: You can puree the soup for a smoother texture. Add more water if the soup thickens too much as it cooks.
Serving It Up
I love ladling this soup into oversized bowls—the kind that feel like they’re meant to be held with two hands. It pairs beautifully with a loaf of warm, crusty challah (or a great sourdough bread).
A Little Extra
You can keep this soup completely vegetarian, or for a bit of spice and kick, slice in some kabanos (smoked sausages) during the last half hour of cooking. Either way, it’s delicious, filling, and guaranteed to warm you right through.