Split Pea Soup
Split Pea Soup is a fantastic thick, warming soup on a cold winter evening. This version, a vegetarian recipe, is filling, healthy and has a great taste.
- 14 cups water
- 2 cups onions diced
- 1 1/2 cups carrots diced
- 2 cups celery diced
- 2/3 cup fresh parsley minced
- 4 green onion thinly sliced
- 2 cloves garlic minced
- 1 medium zucchini quartered & sliced
- 1/3 cup green split peas
- 1/3 cup yellow split peas
- 2 1/2 Tbsp barley
- 2 Tbsp baby lima beans or other tiny white beans
- 3 Tbsp ajuki beans
- 1 Tbsp powdered vegetable broth or cube
- dash seasoned salt or any salt-free seasoning
- dash freshly ground pepper
Bring water to a boil in a large soup pot. Add the ingredients in the order given, except for the salt and pepper, which can be added at the end of the cooking process.
Return soup to a boil, skimming off any foam that comes to the surface with a large spoon. (Repeat this skimming process several times in the first half-hour of cooking, until no more forms.)
Cover and reduce heat to medium-low. Simmer soup for 2 1/2 hours, stirring periodically to ensure that the barley isn’t sticking. At end of cooking time, adjust seasonings to taste.