Split Pea Vegetable Soup
| 1 | | onion, diced |
| 2 | Tblsp | oil |
| 1 | | bay leaf or 1/8 tsp ground |
| 1 | tsp | celery seed |
| |
|
| 1 | cup | dry green split peas |
| 1/4 | cup | barley |
| 1/2 | cup | lima, great northern, or navy beans |
| 8 | cups | water ( 2 quarts ) |
| |
|
| 2 | tsp | salt |
| | dash pepper |
| 1 | | carrot, chopped |
| 3 | | stalks celery, diced |
| 1/2 | cup | chopped parsley |
| 1 | | potato, diced |
| 1/2 | tsp | basil |
| 1/2 | tsp | thyme |
| |
|
| Makes about 8 to 9 cups |
Saute onion in oil until soft, along with bay leaf and celery seed. Stir in peas, barley, and limas. Add water and bring to a boil. Cook on low heat, partially covered, for about an hour and a half.
Add salt, pepper, vegetables, and herbs. Turn heat down as low as possible and simmer another 30 - 45 minutes. Thin with additional water or stock as you like. Correct seasonings.
|
|
