We have some great cooks in our family.
We like to try new recipes and tweak the old ones.
We're always asking each other, "Can I have your recipe?"
So we created a place to share the recipes that others ask for, the experiments that turn out well or the recipes that we fall back on because they're quick and yummy. Some of these recipes are original, some are gleaned from friends and some are blatantly copied from other sources.
All of them have been tested and found delicious.


Tuesday, March 30, 2010

[vegan] split pea soup

(print this recipe)

I still haven't gotten around to posting this on my blog, but wanted to post it here...  I don't care for celery so I usually leave it out of this recipe.  I LOVE the texture the barley gives to this soup.

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, chopped
  • 1 bay leaf
  • 3 cloves garlic, chopped
  • 2 cups dry split peas
  • 1/2 cup barley or brown rice
  • 7 – 9 cups of water
  • 4 carrots, chopped
  • 4 stalks of celery, chopped
  • 3 white potatoes, diced
  • 1/2 cup chopped parsley or 3 tablespoons dried
  • 1 teaspoon dried basil
  • salt and pepper to taste
In a large pot over medium heat, add oil, onion, garlic and a pinch of salt and pepper. Cook for 5 minutes or until tender but not burnt. Add 7 cups of water with split peas and barley/rice. Salt and pepper, stir and bring to a boil. Reduce heat, cover and simmer for an hour and a half, stirring and adding water if needed.
Add carrots, celery, potato and herbs. Simmer for another 30-60 minutes or until veggies are tender and soup has thickened. Check taste to see if it needs more salt or pepper.
Serve with crusty bread.
Serves 6-8 people.
Source: The Clean Eating Mama

1 comment:

Wendy said...

Thanks Jan, this sounds really yummy. There's enough winter left here in WA that we're still eating soups!