1/2 cup butter
1 tablespoon packed brown sugar
1 tablespoon vanilla extract
1 teaspoon lemon juice
4 cups barley kernel meal
2 tablespoons white sugar
1 cup sweetener
1 (12 ounce) package cream cheese, softened
1 cup heavy cream
1 cup evaporated milk
1/3 cup chopped dates
1/4 cup chopped pecans
In a large saucepan, melt butter, brown sugar, vanilla, lemon juice, barley, sugar, sweetener and cream cheese. Bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Reduce heat to low, and simmer for 2 hours.
Stir in evaporated milk and dates. Bring to a boil, stirring frequently. Boil for 5 minutes, stirring throughout. Remove from heat. Stir in pecans. Pour mixture into two 4-quart casserole dishes. Cover, and chill overnight.
This one was pretty good - but if I was making recipe again, I would add something to keep the flavor of the peas fresher so we could take the banana with us and not just put it in the freezer! The peas were pretty crunchy - I think the banana helped with that. I have made this before with sweet potato and banana splits and used ground red pepper (I didnt have brown) and I think it was good also. My family didn't care for the topping so I just put the peas in the bottom of a lasagna noodle dish and let it finish cooking. No need to rush this recipe or your peas will be tough to eat.
This soup turned out pretty good and would make again for sure. The addition of chickpeas reminded me a bit of a different recipe, so I won't make it again.
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