Split Pea, Potato & Barley Soup
Recipe: #23269
March 28, 2016
Categories: Peas, Jewish, Sunday Dinner, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Use 2 tbsp. parve chicken bouillon powder if you are not going vegan koshereye"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (467.3 g)
- Calories 267.4
- Total Fat - 5.2 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 1239.3 mg
- Total Carbohydrate - 47.7 g
- Dietary Fiber - 11.8 g
- Sugars - 7.9 g
- Protein - 9.5 g
- Calcium - 50.8 mg
- Iron - 2.4 mg
- Vitamin C - 13.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place oil, chopped onions, chopped carrots and chopped celery into stock pot. Sauté vegetables until soft.
Step 2
Add minced garlic to vegetables and stir together to combine.
Step 3
Sauté briefly until garlic is fragrant.
Step 4
Add stock, dried split peas, diced potatoes, barley, dried basil, thyme, black pepper, bay leaves, and salt.
Step 5
Bring mixture to a boil.
Step 6
Reduce heat, and simmer partially covered approximately 1 1/2 hours or until split peas and barley are soft and fully cooked.
Step 7
Turn off heat.
Step 8
Stir in chopped fresh parsley.
Step 9
Remove bay leaves.
Step 10
Season to taste with salt and pepper.
Tips
No special items needed.
2 Reviews
You'll Also Love
