Split Pea and Barley Soup

Name: Split Pea and Barley Soup
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 8 serving(s)
Ingredients: 8 cups water; 1 cup chopped onion; 1 medium parsnip, peeled; 1 parsley root, peeled; 1 tablespoon minced garlic; 3/4 cup green split 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

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Recipe by ratherbeswimmin

In '1,000 Vegetarian Recipes' by Carol Gelles

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READY IN: 3hrs

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

8

cups water
1

cup chopped onion
1

medium parsnip, peeled
1

parsley root, peeled
1

tablespoon minced garlic
³⁄₄

cup green split 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

In a 4-quart 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.
Decrease heat, cover, and simmer 1 hour.
Remove the parsnip and parsley root from the pot; set aside.
Stir in the remaining ingredients; bring to a boil.
Decrease heat, and simmer, uncovered, 1 hour longer.
Mash the parsnip and parsley root; stir into the soup.
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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