Description
This makes a very thick vegetarian split pea soup. To make it thinner, reduce the amount of split peas or add more water. Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can’t really overcook this soup; just stir occasionally, and add water if it gets too dry. Seasonings can be altered to taste. Tastes even better reheated.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 bay leaf
- 3 cloves garlic, minced
- 2 cups dried split peas
- ½ cup barley
- 1 ½ teaspoons salt
- 7 ½ cups water
- 3 carrots, chopped
- 3 stalks celery, chopped
- 3 potatoes, diced
- ½ cup chopped parsley
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
Instructions
- Heat oil in a large pot over medium-high heat. Sauté onion
- garlic
- and bay leaf in hot oil until onions are translucent
- about 5 minutes. Add water
- peas
- barley
- and salt; bring to a boil. Reduce heat to low and simmer for 2 hours
- stirring occasionally.
- Add potatoes
- carrots
- celery
- parsley
- basil
- thyme
- and pepper. Simmer until peas and vegetables are tender
- about 1 hour.
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Servings: 10