Split Pea and Barley Soup

(from saymyname’s recipe box)

Serves 8 people

Categories: Main Dish, Soup, Vegetarian

Ingredients

  • 8 cups water
  • 1 cup chopped onion
  • 1 medium parsnip , peeled
  • 1 parsley root , peeled
  • 1 tablespoon minced garlic
  • 3/4 cup greensplit 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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