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Ingredients
1 Pound dried split peas, sorted & rinsed
1/2 Cup pearl barley
8 Cups water
2 Bay leaves
2 Teaspoons salt
1 Tablespoon soy sauce
1 Tablespoon chopped fresh thyme
Or
1/2 Tablespoon dried thyme
2 Teaspoons minced garlic
1/2 Teaspoon rubbed dried sage
Large pinch ground cumin
1 1/2 Cups carrots, finely diced
2/3 Cup onion, minced
1/3 Cup celery, finely diced
Garnish
1/4 Cup green onion, thinly sliced
Instructions
In large pot or saucepan, combine peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic, sage and cumin. Bring to a boil over high heat. Reduce heat to a very low simmer, cover and cook about 50 to 60 minutes, stirring occasionally. Stir in carrots, onion and celery. Cover and simmer until vegetable are tender, another 20 minutes. (Check periodically, adding small amounts of additional water if needed.) Discard bay leaves. Ladle soup into soup bowls and garnish with green onion.