Georgian Split Pea Soup
|Water||3 Cup (48 tbs)|
|Tomato||1 Large, chopped|
|Carrot||1 Large, sliced diagonally|
|Shredded cabbage||1⁄2 Cup (8 tbs)|
|Dried yellow split peas||1⁄4 Cup (4 tbs), sorted and rinsed|
|Pearl barley||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||2 Tablespoon|
|Reduced-sodium soy sauce||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
In a blender or food processor, blend or process 1 cup of the water and the tomatoes until smooth.
Transfer to a large saucepan.
Add the remaining 2 cups of water, the carrots, cabbage, split peas, barley, parsley, soy sauce and garlic.
Cover and bring to a boil, then reduce the heat.
Simmer about 1/4 hours or until the barley is tender.