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1/2 lb. pearl barley, rinsed and soaked overnight
Drain and refill the pot of pearl barley and the pot of split peas with plenty of water. Bring each to a boil, cover, and turn down to a low simmer until cooked, stirring often (split peas take about 1 hour and pearl barley takes about 1-1/2 hours). In the meantime, chop all the vegetables.
Fill your cooking pot about 1/4 full of water, bring to a boil and add the carrots and cook about 5 minutes. Add the potatoes and cook for a few more minutes.
Add the cooked split peas and the rest of the vegetables. Finally add the cooked pearl barley, seasonings, margarine and oil. At this point you can add more water or, if you prefer, vegetable stock and water, to desired consistency. Simmer until vegetables are tender, about 20-30 minutes.
Poster's Notes:
Posted by Paula Miller
Nutritional Info Per Serving: N/A
1/4-1/2 lb. dry split peas, rinsed and soaked overnight
3 carrots, cut in small cubes
2 medium potatoes, cut in small cubes
1 onion, diced
3 or more cloves garlic, minced
2 stalks celery, diced
some fresh celery leaves, finely chopped
1 red bell pepper, diced
1/2 green bell pepper, diced
1-1/2 cups mushrooms, chopped
1 zucchini squash, diced
1 cup of fresh spinach, chopped fine
1 tbsp. finely chopped fresh parsley
1/2-1 tbsp. finely chopped fresh dill
1 tsp. ground dried sage
2-3 vegetable stock cubes or soup powder
Salt and pepper to taste
2-4 tbsp. margarine
4-6 tbsp. vegetable oil (I prefer olive)
This is a very tasty, hearty and starchy soup. The vegetables and seasoning amounts can be adjusted to taste and it freezes well. I always have some on hand as it's a real family favorite; practically a meal in itself.