Green Split Pea and Barley Vegetable Soup

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Green Split Pea and Barley Vegetable Soup

 

Recipe By :Patricia R. Gregory

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound green split peas

1/2 cup barley

1 large onion -- chopped

1 clove garlic -- mashed

2 tablespoons butter

4 carrots -- sliced

1 cup green beans -- cut in 1/2-inch lengths

1 cup tomatoes -- peeled and chopped

2 cups cauliflower flowerets

1/4 cup chopped parsley

salt

1/4 teaspoon white pepper

 

1. Cook split peas according to basic directions (see pages 23-26). Drain most

of the broth and reserve.

 

2. Cook barley in lightly salted water until tender. Drain, reserving cooking

water.

 

3. Saute onion and garlic in butter, in a kettle, until onion is transparent.

 

4. Add to the kettle, carrots, green beans, tomatoes, and split pea broth. Cook

until the vegetables are almost tender.

 

5. Add cauliflower and parsley and continue cooking until cauliflower and all

vegetables are tender.

 

6. Add split peas, cooked barley, salt, and pepper to the soup. Cook an

additional 10 minutes. Add barley water if soup is too thick. Serves 6.

 

I like whole wheat potato rolls with this soup.

 

 

 

Source:

" Bean Banquets From Boston to Bombay "

Copyright:

" 1994 Woodbridge Press "

 

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Per Serving (excluding unknown items): 138 Calories; 4g Fat (27.6% calories from

fat); 4g Protein; 23g Carbohydrate; 6g Dietary Fiber; 10mg Cholesterol; 73mg

Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0