Stupendous Split Pea Soup With Barley |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Can't remember where I found this one, but it sounds like just the thing for a cold, windy day. Ingredients:
1 lb split peas |
3/4 cup barley |
10 cups water |
1 cup carrot, diced |
1/2 cup celery, diced |
1 medium onion, chopped |
5 garlic cloves, minced |
1/4 cup dried mushroom, sliced (optional) |
1 tablespoon fresh thyme (or 1/2 tbs dried) |
1/2 tablespoon cumin |
1/2 tablespoon rubbed sage |
1 tablespoon soy sauce |
2 teaspoons lemon juice (optional) |
Directions:
1. Rinse and drain the split peas, then add them to a large pot with.
2. 8 cups of water or broth.
3. Add all of the other ingredients except the butter, scallions/chives, and salt and pepper. Bring to a boil, then reduce heat and simmer for about 90 minutes or until the split peas, barley, and vegetables are all soft.
4. Stir occasionally, adding more water if/as needed.
5. Use an immersion blender to puree the soup until smooth.
6. Add salt and pepper to taste.
7. Turn off the heat, cover, and let it sit for 10 to 15 minutes. Garnish with chopped scallions or chives and serve.
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