Total Time
3hrs
Prep 1 hr
Cook 2 hrs

In '1,000 Vegetarian Recipes' by Carol Gelles

Ingredients Nutrition

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.