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1 package pea soup mix (Streit's, Manischevitz, etc.)
Bring water to boil then add all ingredients at the same time. Season to taste with salt and pepper. Cook for about 2 hours, taste to correct seasoning.
Any vegetable can be added--I added string beans once, but the soup as given is lovely. It gets thick the next day, so water can be added to thin a little.
Poster's Notes:
Posted by Joan Schick, Z'L
Nutritional Info Per Serving: N/A
3 carrots, sliced
1 medium onion, diced
1/2 head cauliflower or 1 package frozen florets (10 oz. package) cut into small florets
2 potatoes diced
2 tablespoons pareve chicken soup mix (you can use a bouillon cube or two; this is used to add some body)
1 cup dry lima beans (can be done overnight or short method the same day) use small limas if you can find them.
1/2 package split peas
1 tablespoon barley, for thickening (I used a little more, but you can adjust this to taste)
This is a hearty soup that improves with age. Also freezes well.