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Barley, Split Pea, and Vegetable Soup
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1/2 lb. pearl barley, rinsed and
soaked overnight
1/4-1/2 lb. dry split peas, rinsed and soaked
overnight
3 carrots, cut in small cubes
2 medium potatoes, cut in small cubes
1 onion, diced
3 or more cloves garlic, minced
2 stalks celery, diced
some fresh celery leaves, finely chopped
1 red bell pepper, diced
1/2 green bell pepper, diced
1-1/2 cups mushrooms, chopped
1 zucchini squash, diced
1 cup of fresh spinach, chopped fine
1 tbsp. finely chopped fresh parsley
1/2-1 tbsp. finely chopped fresh dill
1 tsp. ground dried sage
2-3 vegetable stock cubes or soup powder
Salt and pepper to taste
2-4 tbsp. margarine
4-6 tbsp. vegetable oil (I prefer olive) |
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Drain and refill the pot of pearl
barley and the pot of split peas with plenty of
water. Bring each to a boil, cover, and turn down to
a low simmer until cooked, stirring often (split
peas take about 1 hour and pearl barley takes about
1-1/2 hours). In the meantime, chop all the
vegetables.
Fill your cooking pot about 1/4 full of water, bring
to a boil and add the carrots and cook about 5
minutes. Add the potatoes and cook for a few more
minutes.
Add the cooked split peas and the rest of the
vegetables. Finally add the cooked pearl barley,
seasonings, margarine and oil. At this point you can
add more water or, if you prefer, vegetable stock
and water, to desired consistency. Simmer until
vegetables are tender, about 20-30 minutes.
Notes:
This is a very tasty, hearty and starchy soup. The
vegetables and seasoning amounts can be adjusted to
taste and it freezes well. I always have some on
hand as it's a real family favorite; practically a
meal in itself.
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