Guest guest Posted October 13, 2007 Report Share Posted October 13, 2007 Tonight's dinner turned out soooo good. I know we have a few split pea soup recipes in the files. Here's one more. 1 1/2 cups green split peas 3 carrots 2 stalks celery (including leaves) 1 large onion 2 cloves garlic 6 cups water 1 teaspoon ground cumin 1/2 cup barley 3 veggie bouillon cubes (I use Knorr) EVOO Salt and pepper to taste Finely mince carrots, celery, onion and garlic Saute in some EVOO until soft Add water, bouillon cubes, cumin, salt and pepper to taste Bring to a boil and then simmer for about an hour (uncovered) or until peas are soft. Remove half of the soup and process in a blender until smooth (you could do the whole batch this way, but I like my pea soup a little chunky and thick). Return blended soup to the pot, add barley, and simmer for an additional 45 minutes or until barley is tender. Serve with seasoned croutons on top. This makes a thick, hearty soup. If you like your soup a little thinner, add water accordingly. If you're transitioning and miss the traditional ham bone flavor try adding a little bit of liquid smoke. TM ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 13, 2007 Report Share Posted October 13, 2007 That is almost exactly how I make it. I just love barley in pea soup. I will try cumin next time. Donna , TendrMoon wrote: > > Tonight's dinner turned out soooo good. I know we have a few split pea soup > recipes in the files. Here's one more. > > 1 1/2 cups green split peas > 3 carrots > 2 stalks celery (including leaves) > 1 large onion > 2 cloves garlic > 6 cups water > 1 teaspoon ground cumin > 1/2 cup barley > 3 veggie bouillon cubes (I use Knorr) > EVOO > Salt and pepper to taste > > > Finely mince carrots, celery, onion and garlic > Saute in some EVOO until soft > Add water, bouillon cubes, cumin, salt and pepper to taste > Bring to a boil and then simmer for about an hour (uncovered) or until peas > are soft. > Remove half of the soup and process in a blender until smooth (you could do > the whole batch this way, but I like my pea soup a little chunky and thick). > Return blended soup to the pot, add barley, and simmer for an additional 45 > minutes or until barley is tender. > Serve with seasoned croutons on top. > > This makes a thick, hearty soup. If you like your soup a little thinner, > add water accordingly. If you're transitioning and miss the traditional ham > bone flavor try adding a little bit of liquid smoke. > > TM > > > > > > ************************************** See what's new at http://www.aol.com > > > Quote Link to comment Share on other sites More sharing options...
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