Split Pea And Barley Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1/2 c chopped fresh parsley
- 1 tb garlic minced
- 1 c onions chopped
- 1/4 ts pepper
- 1/3 c pearl barley; rinsed
- 3/4 ts salt or adjust amount to taste
- 1 md parsnip; peeled
- 1/4 c chopped fresh celery leaves
- 1 c chopped tomatoes
- 8 c water
- 1 1/2 c celery diced
- 1 parsley root; peeled- (i
- 1 c diced carrots
- 3/4 c green or yellow split peas;
- 1 1/2 c mushrooms sliced
- Carbohydrate 5.57783512533324 g
- Cholesterol 0 mg
- Fat 0.18643925000504 g
- Fiber 1.35135625130267 g
- Protein 1.08631287506411 g
- Saturated Fat 0.0350232500008971 g
- Serving Size 1 1 Serving (171g)
- Sodium 77.2750500001714 mg
- Sugar 4.22647887403058 g
- Trans Fat 0.0552474000015221 g
- Calories 25 calories
1. 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. Reduce heat, cover, and simmer 1 hour. 2. Remove the parsnip and parsley root from the pot; set aside. 3. Stir in the remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 1 hour longer. Mash the parsnip and parsley root and stir into the soup. Makes 10 cups: serves 8 as lunch, 10 to 12 as appetizer 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. 1000 Vegetarian Recipes by Carol Gelles Macmillan, NY 1996 ISBN: 0-02-542965-5 Recipe by: 1000 Vegetarian Recipes by Carol Gelles p.123 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Jan 02, 1999,
