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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Very tasty nonfat split pea soup bursting with vegetables, thickened slightly with russet potatoes and fortified with barley. Ingredients:
2 1/2 cups split peas |
1 cup hulless barley |
2 bay leaves |
2 teaspoons dried thyme |
3 quarts water |
1 -2 onion, diced |
1 head garlic, diced |
6 carrots, sliced |
3 stalks celery, diced |
3 russet potatoes, diced |
salt and pepper |
Directions:
1. Put the split peas, barley, bay leaves, thyme and water into a soup pot and cook for approximately 30 minutes, until the peas are soft and the barley has become chewy. Add the onion, garlic carrots, celery and potatoes and cook for another 30 to 45 minutes. Add salt and pepper to taste (I use lots of pepper). Makes 12 one cup servings.
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