Non-Fat Split Pea Soup
"Very tasty nonfat split pea soup bursting with vegetables, thickened slightly with russet potatoes and fortified with barley."
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 2 1⁄2 cups split peas
- 1 cup hulless barley
- 2 bay leaves
- 2 teaspoons dried thyme
- 3 quarts water
- 1 -2 onion, diced
- 1 head garlic, diced
- 6 carrots, sliced
- 3 stalks celery, diced
- 3 russet potatoes, diced
- salt and pepper
directions
- Put the split peas, barley, bay leaves, thyme and water into a soup pot and cook for approximately 30 minutes, until the peas are soft and the barley has become chewy. Add the onion, garlic carrots, celery and potatoes and cook for another 30 to 45 minutes. Add salt and pepper to taste (I use lots of pepper). Makes 12 one cup servings.
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RECIPE SUBMITTED BY
I learned to cook 30 years ago when I lived in Europe (Paris and Brussels). I got recipes and cookbooks from friends there; then I started frequenting the North African markets for spices and foods from them. Today I am a vegetarian cook who spends a lot of time cooking Indian and Mediterranean recipes. My favorite cook book authors are Yamuna Devi, Madhur Jaffrey, Julie Sahni, Martha Rose Shulman Paula Wolfert and Peter Reinhart. I am posting only low fat or nonfat recipes; I have modified the fat content of virtually all of the Indian recipes that I use because the amounts of oil recommended are horrendous and not necessary.
