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Split-Pea Soup with Spinach and Barley
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 leeks, white and light-green parts only, chopped and well washed
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 cups low-sodium chicken broth or water, or a combination
  • 1 pound dried split peas, picked over
  • 5 ounces baby spinach
  • Kosher salt and freshly ground pepper
  • ½ cup full-fat plain yogurt (not Greek), whisked, for serving
  • 2 cups cooked barley, for serving
Steps
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