Tuesday, January 27, 2009

Split Pea Soup

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

* 1 tablespoon vegetable oil

* 1 onion, chopped

* 1 bay leaf

* 3 cloves garlic, minced

* 2 cups dried split peas

* 1/2 cup barley

* 1 1/2 teaspoons salt

* 7 1/2 cups water

* 3 carrots, chopped

* 3 stalks celery, chopped

* 3 potatoes, diced

* 1/2 cup chopped parsley

* 1/2 teaspoon dried basil

* 1/2 teaspoon dried thyme

* 1/2 teaspoon ground black pepper

1 In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.

2 Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

Recipe Tips

I have great results just throwing everything into a crock pot at once and cooking 4-6 hours on high or 8-10 on low.

No comments: