California Pizza Kitchen's Dakota Smashed Pea & Barley Soup

  • Servings: 8
  • Time: 60-90 min
  • Difficulty: Easy
  • Print

If you've ever been to the California Pizza Kitchen you probably haven't tried their soup. I get it. Why would you order soup at a CPK? Honestly, they make the most amazing split pea soup I've ever had! I bought a cup of it for like 7 bucks at an airport once when I was craving some legumes a few years back and was so impressed with it that it's the only thing I want to order when we go there! The recipe is vegan and oil free and if you pair it with their Roasted Vegetable Salad (with that amazing Mustard Vinaigrette) you're gonna be happy every time! I'm telling you it's a delicious meal for champions. IF you're a little unsure then try convincing someone else at your table to order these two items so that you can try them as well! You'll never go back! In addition to these tasty dishes Jason usually orders the Hummus and Whole Wheat Pita Bread Appetizer to get his bready fix (it's essentially pizza crust with hummus). If you don't have a CPK anywhere near you or would like a cheaper alternative then here's the recipe so that you can make your very own soup! This is not my own version of the recipe, as far as I can tell it IS the exact recipe from CPK (link below). I've made it several times. I keep it in my catering rotation and I like to serve it with a drizzle of sriracha sauce and a side of whole wheat toast and homemade hummus. I'll be posting a new hummus recipe soon!

Recipe adopted from: Milwaukee Journal Sentinel

Ingredients

  • 1 lb dried split peas, sorted and rinsed
  • ½ c barley
  • 8 c water
  • 2 bay leaves
  • 2 tsp salt
  • 1 tbsp soy sauce (or braggs liquid aminos)
  • ½ tbsp dried thyme
  • 2 tsp garlic powder
  • ½ tsp dried sage
  • 1/4 tsp ground cumin
  • 1 ½ c carrots, diced
  • 2/3 c onions, diced
  • 1/3 c celery, diced

Directions

  1. In a rice cooker combine all ingredients and set machine to start. Follow machine instructions to know how long it will take. My rice cooker has a whole grain setting (that I use) and it takes about 1 hour and 20 minutes (add more water if needed).
  2. If using a pot over the stove then combine ingredients and bring to a boil over high heat. Reduce heat to a low simmer, cover and cook about 45-50 minutes, stirring occasionally. Add more water if needed.
  3. Discard bay leaves.
  4. Ladle soup into  bowls and garnish with sriracha sauce. Serve with hummus (recipe coming soon) and toast!

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