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Split Pea Soup With Barley And Vegetables

This was dinner Sunday night. Barley is a good addition to split peas. Kathleen

                     *  Exported from  MasterCook  *

                Split Pea Soup With Barley And Vegetables

Recipe By     : Great American Vegetarian, by Nava Atlas, page 81
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans And Legumes                Grains And Cereals
                Soups And Stews                  Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  tablespoons   wine
   1      medium        onion -- finely chopped
   2      cloves        garlic -- minced, up to 3
   2      medium        celery stalks -- diced
   1      large         diced carrot -- or 2 medium
  10      cups          water -- divided
   1      pound         green split peas -- rinsed and sorted
     1/2  cup           pearl barley
   2                    bay leaves
   2      teaspoons     Mrs. Dash or other
                        salt-free herb-and-spice seasoning mix
     1/2  teaspoon      ground cumin
                        Salt and freshly ground pepper -- to taste

8 servings

Split pea soup, an American classic, is high on my list of great comfort foods.

Heat the wine in a large soup pot. Add the onion, garlic, celery, and carrots. Saute over medium heat for 8 to 10 minutes, or until the onions are soft and golden.

Add 8 cups of the water and all the remaining ingredients except salt and pepper. Bring to a simmer, then simmer gently, covered, for 30 minutes. Stir and add the remaining 2 cups of water. Simmer for another 40 to 45 minutes, or until the barley is tender and the peas are mushy. Serve at once, or let the soup stand for an hour or two, then heat through before serving.

Note: The soup thickens considerably as it stands. Add more water as needed, then taste to correct the seasonings.

Original recipe used oil instead of wine.

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