California Pizza Kitchen Dakota Smashed Pea and Barley Soup copycat recipe by Todd Wilbur
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California Pizza Kitchen Dakota Smashed Pea and Barley Soup

Score: 4.50. Votes: 26
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Got one of those cool hand blenders? It comes in handy for this recipe, which requires the split peas to be smashed into a smooth consistency, just like the original. If you don't have a hand blender, also called a stick blender, a standard blender works just fine. This soup is very tasty and very low in fat. And the barley gives it a special chunky texture and nutty flavor that isn't found in most pea soups.

Nutrition Facts
Serving size–2 cups
Total servings–4
Calories per serving–450
Fat per serving–3g

Source: Low-Fat Top Secret Recipes by Todd Wilbur. 

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  • 2 cups split peas
  • 6 cups water
  • 4 cups vegetable broth
  • 1/3 cup minced onion
  • 1 large clove garlic, minced
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon white pepper
  • Pinch dried thyme
  • 1/2 cup barley
  • 6 cups water
  • 2 medium carrots, diced (about 1 cup)
  • 1/2 stalk celery, diced (1/4 cup)
  • Chopped green onion
  • Do This
    • Restaurant/Brand
      California Pizza Kitchen
    • Instructions

      1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, vegetable broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 75 minutes or until the peas are soft.

      2. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, then reduce the heat and simmer for 75 minutes or until the barley is soft and most of the water has been absorbed.

      3. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. You may also use a standard blender or food processor for this step, pureeing the soup in batches. Alternately, if you like, you may skip this step, keeping the soup rather chunky. It's still good this way, just not as smooth as the real thing.

      4. Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes before serving.  Garnish each serving with a little chopped green onion.

      Makes 8 servings.

Average rating:

Score: 4.50. Votes: 26
Rating of votes (26)
19 customers
4 customers
1 customers
1 customers
1 customers
Feb 4, 2015, 22:00

Easy, straightforward recipe. Needs some salt and pepper added to taste at the end. I wonder if the people who ended up with watery soup covered the pots while cooking the peas and barley. I simmered both with out the lids and the liquid reduced perfectly.

Jan 4, 2015, 22:00

I thought this tasted so close, and home made is SO much better!!! In answer to watery, it's only watery until you put the cooked barley in & letting it sit is what helps it thicken. Mine was excellent, thick & everyone loved it!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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