Split pea soup

Yield: 6 servings

Measure Ingredient
4 quarts Water
1 pounds Split peas
2 smalls Onion -- chopped
8 tablespoons Butter
2 Cloves garlic -- chopped
¼ can Parsley -- chopped
½ teaspoon Dried basil
¼ pounds Barley
1 Bay leaf
4 larges Potato -- diced
10 ounces Spinach -- rinsed and chopped
Salt to taste
1 teaspoon Pepper

Bring the water to a boil in a large covered pot. Add the split peas, onions, butter, garlic, parsley, basil, barley and bay leaf. Lower the heat and cook uncovered over low heat, stirring frequently, for 45 minutes. Add the potatoes and spinach. Continue cooking over low heat for 45 minutes to 1 hour, stirring frequently. Stir in the salt and pepper. Taste for seasoning.

Recipe By : Claire's Corner Copia Cookbook From: Meg Antczak Date: 06-17-95 (159) Fido: Cooking

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