Split Pea and Barley Soup |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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In '1,000 Vegetarian Recipes' by Carol Gelles Ingredients:
8 cups water |
1 cup chopped onion |
1 medium parsnip, peeled |
1 parsley root, peeled |
1 tablespoon minced garlic |
3/4 cup green split peas or 3/4 cup yellow split peas, rinsed |
1 1/2 cups diced celery |
1 1/2 cups sliced mushrooms |
1 cup chopped tomato |
1 cup diced carrot |
1/2 cup chopped fresh parsley |
1/3 cup pearl barley, rinsed |
1/4 cup chopped fresh celery leaves |
3/4 teaspoon salt, to taste |
1/4 teaspoon freshly ground black pepper, to taste |
Directions:
1. In a 4-quart pot, combine the water, onions, parsnip, parsley root, and garlic; bring to a boil over high heat.
2. Stir in the split peas and return to a boil.
3. Decrease heat, cover, and simmer 1 hour.
4. Remove the parsnip and parsley root from the pot; set aside.
5. Stir in the remaining ingredients; bring to a boil.
6. Decrease heat, and simmer, uncovered, 1 hour longer.
7. Mash the parsnip and parsley root; stir into the soup.
8. Variation-add 1/4 cup small dry pasta (such as small bowties, alphabets, or orzo) to the pot 12 minutes before the soup is finished cooking.
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