Hearty Split Pea And Barley Soup
|Dried split peas||1 1⁄2 Cup (24 tbs)|
|Onion||1⁄2 Medium, coarsely chopped|
|Carrot||1⁄2 , cut in to chunks|
|Celery stalks||1 Small, cut in to chunks|
|Garlic||1 Clove (5 gm)|
|Chicken stock||1 1⁄2 Quart|
|Pearl barley||1⁄2 Cup (8 tbs)|
|Freshly ground white pepper||To Taste|
|Vegetable seasoning||To Taste|
Put the peas, onion, carrot, celery, garlic, and stock in a 3-quart pot and bring to a boil.
Lower the heat and simmer, uncovered, for 1 hour.
Puree the soup in batches in a food processor or blender and return to the pot.
Add the barley, bring to a boil, lower the heat, and simmer for 30 to 40 minutes, or until the barley 1 tender.
Add the seasonings, ladle 1 cup servings into 4 heated soup bowls, and serve.
Let the remaining soup cool and freeze for 1 to 2 months.
Serving size: Complete recipe
Calories 1075 Calories from Fat 177
% Daily Value*
Total Fat 20 g30.3%
Saturated Fat 4.6 g23.1%
Trans Fat 0 g
Cholesterol 42.6 mg14.2%
Sodium 2081.7 mg86.7%
Total Carbohydrates 167 g55.6%
Dietary Fiber 13.9 g55.7%
Sugars 37.2 g
Protein 66 g132.9%
Vitamin A 104.4% Vitamin C 24.4%
Calcium 9.5% Iron 19.7%
*Based on a 2000 Calorie diet