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Ingredients
10 to 12 Cups water
2 Cups green split peas
1/2 Cup yellow split peas
1/2 Cup barley
1/2 Cup onion, finely chopped
1 Carrot, thin sliced
1/2 Cup celery, diced
1/4 Cup fresh parsley, minced
1 Tablespoon fresh dill OR 1 teaspoon dried
1/2 Teaspoon celery seed
Kosher salt or to taste
1/4 Teaspoon fresh ground pepper
2 Medium potatoes, peeled & cubed, optional
1/2 Stick unsalted butter
8 Ounces wide egg noodles, cooked
Instructions
In a large stock pot, bring peas, barley and water to a boil. Reduce heat to simmer and add onions, carrots, celery, parsley, dill, celery seed, salt, pepper. Cook until peas are softened, about 45 minutes. Add potato cubes and continue cooking over low to medium heat until peas are completely dissolved, approximately 2 hours.
Stir to blend soup. Adjust seasonings, stir in butter, adding more salt, pepper and dill to taste. Reheat on very low heat. Freezes well.