Split Pea & Barley Soup
A thick vegetarian soup with a hint of Dijon mustard, thyme and sesame.
Equipment
- 1 6 quart soup pot
- 1 cutting board
- 1 sharp knife
- 1 2 quart pot
- 1 small frying pan
Ingredients
- 1 1/2 cups green split peas
- 2 bay leaves
- 1/4 cup barley
- 1 cup onions, chopped
- 1 cup celery, chopped
- 2 TBLS vegetable oil
- 1/2 teas black pepper
- 1 teas salt
- 1 TBLS Dijon mustard
- 2 teas dry mustard
- 1 TBLS toasted sesame oil
- 1 TBLS lemon juice bottled is fine
- 1 teas dried thyme
Instructions
- In your large pot, put the peas, the bay leaves and 3 cups of water. Bring to a boil and then cook on low for up to 2 hours. You may have to add more water. You want the peas to be very soft.
- When the peas start to get soft (after about 1 1/2 hours) boil the barley in a smaller pot with 2 cups of water. This should take about 45 minutes.
- Chop the onions and celery and sauté in 2 TBLS of vegetable oil until soft.
- When the barley is soft, add the onions and celery to that pot along with the salt, pepper, mustards, lemon juice, sesame oil and thyme.
- Cook on medium for another 15 minutes and add all this to the split peas. If you don't serve it right away, you may have to add a little water if it's too thick,