Split peas and barley are cooked with garlic, onion, celery, carrots and potatoes in this meatless soup which is seasoned with basil and thyme.
INGREDIENTS (for 1 servings):
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 bay leaf
- 3 cloves garlic, minced
- 2 cups dried split peas
- 1/2 cup barley
- 1 1/2 teaspoons salt
- 7 1/2 cups water
- 3 carrots, chopped
- 3 stalks celery, chopped
- 3 potatoes, diced
- 1/2 cup chopped parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
PREPARATION:
In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.