Split Pea and Barley Soup
Split Pea and Barley Soup with carrots, celery, onion and pearl barley. Use chicken or vegetable stock.
2 cups green split peas, rinsed and drained
3 carrots, chopped
3 stalks celery, chopped
1 medium onion, chopped
12 cups water, chicken or vegetable broth
1/2 cup pearl barley, rinsed and drained
1 bay leaf
Salt and pepper to taste
2 cloves crushed garlic
2 teaspoons canola oil
2 medium onions, chopped
1/4 cup chopped fresh dill
In a large soup pot, combine split peas, carrots, celery and 1 onion with water. Bring to a boil. Stir in barley, bay leaf and garlic, if using. Reduce heat and simmer partly covered for 1-1/2 to 2 hours. Stir occasionally. Add salt and pepper to taste.
In a nonstick skillet, heat oil. Saute the remaining two onions on medium heat until well-browned, about 6 to 8 minutes. Add onions to soup along with dill. Simmer soup five to ten minutes longer. Discard bay leaf (and turkey carcass, if using).
Reheats and/or freezes well. If soup gets thick, add a little water or broth.
Recipe makes 12 servings
Calories: 152; Fat: 1.3g; Cholesterol: 0; Sodium: 31mg; Carbohydrates: 21g; Protein: 8g
Exchanges: 1/2 Starch/Bread; 3 Vegetable