Split Pea And Barley Soup

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 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.