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  • Split Pea And Barley Soup

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    Split Pea And Barley Soup
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 c. Water
    • 1 c. Minced onions
    • 1 med Parsnip, peeled
    • 1 x Parsley root, peeled- (I omit)
    • 1 Tbsp. Chopped garlic
    • 3/4 c. Green or possibly yellow split peas, rinsed
    • 1 1/2 c. Diced celery
    • 1 1/2 c. Sliced mushrooms
    • 1 c. Minced tomatoes
    • 1 c. Diced carrots
    • 1/2 c. Minced fresh parsley
    • 1/3 c. Pearl barley, rinsed
    • 1/4 c. Minced fresh celery leaves
    • 3/4 tsp Salt, or possibly to taste
    • 1/4 tsp Pepper

    Directions

    1. 1. In a 4- qt pot, combine the water, onions, parsnip, parsley root, and garlic. Bring to a boil over high heat. Stir in the split peas and return to a boil. Reduce heat, cover, and simmer 1 hour.
    2. 2. Remove the parsnip and parsley root from the pot; set aside.
    3. 3. Stir in the remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 1 hour longer. Mash the parsnip and parsley root and stir into the soup.
    4. Makes 10 c.: serves 8 as lunch, 10 to 12 as appetizer
    5. Variation: Add in 1/4 c. small dry pasta- such as small bowties, alphabets or possibly orzo- to the pot 12 min before the soup is finished cooking.

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