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.

Related recipes