Recipe - Split Pea And Barley Soup

8 cup Water
1 cup Chopped onions
1 md Parsnip; peeled
1 Parsley root; peeled (I
omit)
1 tablespoon Minced garlic
Three fourths cup Green or yellow split peas;
rinsed
1 One half cup Diced celery
1 One half cup Sliced mushrooms
1 cup Chopped tomatoes
1 cup Diced carrots
One half cup Chopped fresh parsley
1/3 cup Pearl barley; rinsed
One fourth cup Chopped fresh celery leaves
Three fourths teaspoon Salt; or to taste
One fourth teaspoon Pepper

1. In a 4 quart pot, combine the water, onions, parsnip, parsley root, and
garlic. Bring to a boil over high heat. Stir in the split peas and return
to a boil. Reduce heat, cover, and simmer 1 hour.

2. Remove the parsnip and parsley root from the pot; set aside.

3. Stir in the remaining ingredients. Bring to a boil, reduce heat, and
simmer, uncovered, 1 hour longer. Mash the parsnip and parsley root and
stir into the soup.

Makes 10 cups: serves 8 as lunch, 10 to 12 as appetizer

Variation: Add One fourth cup small dry pasta such as small bowties, alphabets or
orzo to the pot 12 minutes before the soup is finished cooking.

1000 Vegetarian Recipes by Carol Gelles Macmillan, NY 1996 ISBN:
0025429655

Recipe by: 1000 Vegetarian Recipes by Carol Gelles p.123

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Jan 02,
1999, converted by MM_Buster v2.0l.