Green Split Pea & Barley Soup |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 12 |
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Ingredients:
2 cups split peas, rinsed and drained |
3 carrots, chopped |
3 -4 stalks celery, chopped |
1 medium onion, chopped |
12 cups water, chicken or 12 cups vegetable broth |
1/2 cup pearl barley, rinsed and drained |
1 bay leaf |
salt |
pepper, to taste |
2 cloves garlic, crushed (optional) |
2 teaspoons canola oil |
2 medium onions, chopped |
1/4 cup chopped fresh dill |
Directions:
1. In a large soup pot, combine split peas, carrots, celery and 1 onion with water.
2. Bring to a boil.
3. Stir in barley, bay leaf and garlic, if using.
4. Reduce heat and simmer partly covered for 1 1/2 to 2 hours.
5. Stir occasionally.
6. Add salt and pepper to taste.
7. In a nonstick skillet, heat oil.
8. Saute the remaining 2 onions on medium heat until well-browned, about 6 to 8 minutes.
9. Add onions to soup along with dill.
10. Simmer soup 5 to 10 minutes longer.
11. Discard bay leaf.
12. Reheats and/or freezes well.
13. If soup gets thick, add a little water or broth.
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