Split Pea and Barley Vegetable Soup
By Dr. Elena R. Vance · US & Metric Measurements · Ready in 52 min
Mediterranean anti-inflammatory Split Pea and Barley Vegetable Soup designed to support liver detoxification and reduce hepatic fat. Features antioxidant-rich green split peas, pearl barley, and polyphenols from cold-pressed extra-virgin olive oil.
Ingredients (7)
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Helpful tools for making Split Pea and Barley Vegetable Soup:
- → Cold-Pressed Extra-Virgin Olive Oil Dark Glass Dispenser
- → 3-Tier Stainless Steel Vegetable & Fish Steamer Pot
- → High-Speed Nutrient Extractor Smoothie Blender
- → Fine-Mesh Stainless Steel Quinoa & Lentil Strainer Set
- → Ceramic Non-Stick Sauté Pan (PTFE & PFOA Free)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Always use cold-pressed extra-virgin olive oil (EVOO) rather than butter or refined seed oils to lower liver enzymes (ALT/AST).
- ✓The antioxidants and omega-3s in green split peas and celery help reduce hepatic oxidative stress.
- ✓Avoid adding table sugar or white flour sides; pair with leafy greens or cruciferous vegetables.
🧊 Storage, Freezing & Safe Reheating
Refrigerate leftovers in an airtight container at 40°F (4°C) for up to 4 days, or freeze for up to 2 months. Reheat to 165°F (74°C) before serving.
Frequently Asked Questions
Why is Split Pea and Barley Vegetable Soup recommended for a Fatty Liver (NAFLD) diet?
It eliminates saturated animal fats and fructose while supplying anti-inflammatory compounds from green split peas, pearl barley, and olive oil that help mobilize stored liver fat.
How should I store leftovers safely?
Store in glass containers in the refrigerator for up to 3–4 days and reheat gently with a splash of water or broth.
📖 More Recipes from Fatty Liver & Mediterranean Healing Cookbook
Adapted from Fatty Liver & Mediterranean Healing Cookbook by Dr. Elena R. Vance. Explore all 100 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Dr. Elena R. Vance
Adapted from Fatty Liver & Mediterranean Healing Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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