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