Monday, September 8, 2014

Split Pea and Barley Soup

I guess fall is on it's way, as today was a bit chilly and seemed like a Soup Day. Yay I love soup! We love split pea with ham around here, but with that being a three-day process (well the proper way!) and with the girl being a vegetarian, I decided to do a split pea with lots of veggies and some barley for good measure. It was warm and comforting and pretty delish, but we did miss the ham :).

If you are looking for a vegetarian version though, this one rocks! The barley makes it extra-hearty.

Note: This recipe is super-simple and easy...but if you decide "hey I want to make pea soup for dinner" at 6:20 pm, expect to be eating dinner at about 9. Yikes. And don't try to rush it, crunchy split peas are all kinds of yuck.

Split Pea and Barley Soup

1 cup chopped yellow onion
1/2 cup chopped celery
2 Tbsp olive oil
1 tsp dried thyme
1 tsp dried marjoram
1L vegetable stock (or chicken if you are not fussed about vegetarian-ness)
3L water
1 cup barley
1 cup yellow split peas
1 cup green split peas
1/2 tsp black pepper
2 cups diced potato
2 cups chopped carrots

In a big ole soup pot on medium heat, saute onion and celery in the olive oil until onion is translucent, about 15 min. Add dried herbs and saute one minute longer. Add stock and water, barley, and split peas. Bring to a boil then turn down to a simmer for 40 minutes, stirring occasionally. Add potato, simmer 30 min longer. Add carrots, simmer 20 min longer. Add pepper and taste; add salt if needed (will depend on how much salt is in your vegetable stock). I like to add "better than boullion" instead of salt, as is my general habit. It adds tastiness and saltiness at the same time, so you end up needing less saltiness than you thought :). Add sparingly though, just a teaspoon will probably do the job!

And now to pack up all the remaining soup for lunches. Man I love soup lunches.

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