|Split Pea, Potato and Barley Soup|
Adapted from a recipe in The Atlanta Journal–Constitution from Sweet Tomatoes
Talk about comfort food…This vegetarian soup is best on a cold winter night. It is one of the most delicious, filling soups we have ever eaten!
1/4 cup olive oil
Place oil, chopped onions, chopped carrots and chopped celery into stock pot. Sauté vegetables until soft.
Add minced garlic to vegetables and stir together to combine. Sauté briefly until garlic is fragrant.
Add water, dried split peas, diced potatoes, barley, dried basil, thyme, black pepper, bay leaves,bouillon powder and salt.
Bring mixture to a boil. Reduce heat, and simmer partially covered approximately 1 1/2 hours or until split peas and barley are soft and fully cooked.
Turn off heat. Stir in chopped fresh parsley. Remove bay leaves. Season to taste with salt and pepper.
If too thick, add additional water and simmer a few more minutes
Yield: Serves 10-12
Recipes: Soup, Split Pea, Barley, Parve,Kosher