“Meatless, non-dairy, delicious comfort food. Anyone entering the house and inhaling the aroma while you are preparing this soup will be drooling. This recipe was my mother's which I modified to make it vegetarian. My mother used to use chicken stock. If you promise not to tell her, I think it is a lot better than her's was. I made it for her and she swears it is her recipe. I never let on that it isn't. Everyone who tastes this soup loves it.”
READY IN:
3hrs 30mins
SERVES:
24
YIELD:
7-8 quarts
UNITS:
US

Ingredients Nutrition

  • 4 cups yellow split peas (rinsed and drained)
  • 6 carrots (preferably in slivers or matchsticks, chopped works)
  • 6 stalks celery, chopped
  • 5 medium onions, chopped
  • 1 cup pearl barley, rinsed and drained
  • 3 bay leaves
  • salt and pepper, to taste
  • 2 garlic cloves, crushed
  • 1 12 tablespoons oil (to saute the onions)
  • 5 tablespoons instant chicken-style consomme soup and seasoning mix
  • water (for amount, see directions)
  • whole wheat croutons

Directions

  1. In a large teflon coated frying pan over medium heat, saute 1/2 the onions with the oil until soft and dark brown.
  2. Turn off heat.
  3. Add crushed garlic.
  4. Set aside.
  5. Put carrots, celery, 1/2 of the chopped onions, split peas and the powdered chicken-flavored consomme into an 8 quart pot.
  6. Fill with cold water till about 1 inch from top.
  7. Cover and bring to a boil.
  8. Once it has come to a boil, reduce heat, stir in bay leaves and barley.
  9. Simmer covered for 2 hours (until all the liquid is and remains cloudy).
  10. Stir in the onions and garlic and simmer for an additional half hour. Season to taste.
  11. Sprinkle some croutons on top fo ladled soup and serve.
  12. Or ladle into containers and refrigerate for up to a week or freeze for up to 6 months. To reheat, microwave on high until hot, add water if it is too thick and re-season if necessary.
  13. Enjoy!

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