Thick, hearty and comforting – you won’t even miss the ham!
- 1 tablespoon of EVOO
- 1 yellow onion, chopped
- 1 bay leaf
- 3 cloves garlic, chopped
- 2 cups dry split peas
- 1/2 cup barley or brown rice
- 7 – 9 cups of water
- 4 carrots, chopped
- 4 stalks of celery, chopped
- 3 white potatoes, diced
- 1/2 cup chopped parsley or 3 tablespoons dried
- 1 teaspoon dried basil
- salt and pepper to taste
In a large pot over medium heat, add oil, onion, garlic and a pinch of salt and pepper. Cook for 5 minutes or until tender but not burnt. Add 7 cups of water with split peas and barley/rice. Salt and pepper, stir and bring to a boil. Reduce heat, cover and simmer for an hour and a half, stirring and adding water if needed.
Add carrots, celery, potato and herbs. Simmer for another 30-60 minutes or until veggies are tender and soup has thickened. Check taste to see if it needs more salt or pepper.
Serve with crusty bread.
Serves 6-8 people.
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