Split pea and barley soup
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Water |
| 1 | cup | Chopped onions |
| 1 | medium | Parsnip; peeled |
| 1 | Parsley root; peeled- (I omit) | |
| 1 | tablespoon | Minced garlic |
| ¾ | cup | Green or yellow split peas; rinsed |
| 1½ | cup | Diced celery |
| 1½ | cup | Sliced mushrooms |
| 1 | cup | Chopped tomatoes |
| 1 | cup | Diced carrots |
| ½ | cup | Chopped fresh parsley |
| ⅓ | cup | Pearl barley; rinsed |
| ¼ | cup | Chopped fresh celery leaves |
| ¾ | teaspoon | Salt; or to taste |
| ¼ | teaspoon | Pepper |
Directions
1. In a 4- quart pot, combine the water, onions, parsnip, parsley root, and garlic. Bring to a boil over high heat. Stir in the split peas and return to a boil. Reduce heat, cover, and simmer 1 hour.
2. Remove the parsnip and parsley root from the pot; set aside.
3. Stir in the remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 1 hour longer. Mash the parsnip and parsley root and stir into the soup.
Makes 10 cups: serves 8 as lunch, 10 to 12 as appetizer Variation: Add ¼ cup small dry pasta- such as small bowties, alphabets or orzo- to the pot 12 minutes before the soup is finished cooking.
1000 Vegetarian Recipes by Carol Gelles Macmillan, NY 1996 ISBN: 0-02-542965-5
Recipe by: 1000 Vegetarian Recipes by Carol Gelles p.123 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Jan 02, 1999, converted by MM_Buster v2.0l.