 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 10 |
|
This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated. Ingredients:
1 tablespoon vegetable oil |
1 onion, chopped |
1 bay leaf |
3 cloves garlic, minced |
2 cups dried split peas |
1/2 cup barley |
1 1/2 teaspoons salt |
7 1/2 cups water |
3 carrots, chopped |
3 stalks celery, chopped |
3 potatoes, diced |
1/2 cup chopped parsley |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/2 teaspoon ground black pepper |
Directions:
1. In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
2. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
|
|