Meals Matter

Hearty Split Pea Soup

Contributed By: DCC
Maureen Bligh

A satisfying meal or first course.

Ingredients

1 Onion, diced

2 tbsp Oil

1 Bay leaf

1 tsp Celery seed

1 cup Green split peas

1/4 cup Barley

1/2 cup Lima beans

10 cups Water

2 tsp Salt

Dash pepper

1/2 tsp Basil

1/2 tsp Thyme

1 Carrot, chopped

3 stalks Celery, diced

1/2 cup Chopped parsley

1 Potato, diced

Preparation

Saute onion in oil until soft, along with bay leaf and celery seed. Stir in peas, barley, and limas. Add 10 cups cold water and bring to a boil. Cook 1 hour and 20 minutes.

Add salt, pepper, basil, thyme, carrots, celery, parsely and potato. Turn heat down as low as possible and simmer another 30-45 minutes. Thin with additional water or stock if necessary.

Recipe Comments

Commented by: kryner

This is originally from "The New Laurel's Kitchen," an excellent resource for vegetarian cooking. I've been cooking this one for 15 years and it is one of my all-time favorite soups. I make it with 8 cups of water rather than 10 and thin it after simmering if needed. Freezes well.

 

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Soups & Stews
Actual Cooking Time: No Cooking Required
Number of Servings: 8
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Low Calorie
High Fiber

Nutrient Information

Calories: 121
Total Fat: 4 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 1.1 g
Carbohydrates: 18 g
Protein: 4.5 g
Sodium: 613 mg
Fiber: 5.2 g