Title: Split Pea And Barley Soup
Categories: Soups-, Hot
Yield: 10 servings

8 c Water
1 c Chopped onions
1 md Parsnip; peeled
1 Parsley root; peeled- (I
-omit)
1 tb Minced garlic
3/4 c Green or yellow split peas;
-rinsed
1 1/2 c Diced celery
1 1/2 c Sliced mushrooms
1 c Chopped tomatoes
1 c Diced carrots
1/2 c Chopped fresh parsley
1/3 c Pearl barley; rinsed
1/4 c Chopped fresh celery leaves
3/4 ts Salt; or to taste
1/4 ts 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 1/4 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:
0-02-542965-5

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

Posted to JEWISH-FOOD digest by Linda Shapiro on Jan 02,
1999, converted by MM_Buster v2.0l.