Caspian Sea Split Pea
|Water||6 Cup (96 tbs)|
|Shredded cabbage||1 Cup (16 tbs)|
|Dried split peas||1⁄2 Cup (8 tbs)|
|Barley||1⁄2 Cup (8 tbs)|
|Carrots||2 Large, sliced|
|Minced parsley||3 Tablespoon|
|Tamari/Soy sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
Place 2 cups of the water in a blender with the tomatoes.
Process on low speed until smooth.
Place the tomato mixture, cabbage, split peas, and barley in a large saucepan.
Bring to a boil over medium-high heat.
While the mixture is heating, add the carrots, parsley, and tamari.
Add the garlic by pushing it through a garlic press into the saucepan.
When the soup boils, stir, cover, and reduce heat to simmer.
Cook for about 1 1/4 hours or until the barley is tender.