A KosherEye Signature Recipe
One of our favorite soups. Make it vegetarian or add poultry or meat. Just place all of the ingredients in the slow cooker and "for-gedd-aboud-it". This is a comforting, filling soup after a long week day, or perfect for a cold weather Shabbos lunch.
2 onions peeled and chopped
4 carrots peeled and chopped
2 parsnips peeled and chopped
3 stalks celery peeled and chopped
2 cloves garlic, chopped
1/2-cup pearl barley, rinsed and sorted
1 lb. split peas, rinsed and sorted
1 potato, peeled and cut into small chunks
2 boxes of vegetarian broth such as Imagine brand No chicken broth, or chicken broth, and/or water for a total of about 64 ounces.
1 teaspoon each: salt, ground pepper, parsley (or to taste)
Optional addition: 2 Tablespoons chicken consomme powder
In food processor or with a knife - finely chop onions, carrots, parsnips, celery, garlic
Place split peas and barley into 5-6 quart slow cooker
Add the finely chopped vegetables and the chunked potato
Sprinkle with salt, parsley and black pepper
Fill with about 64 ounces (8 cups) vegetarian broth, chicken broth or water. Cook on low for 10-12 hours. Add more liquid if too thick.
Yield: Approximately 12 servings
Optional additions before serving:Cooked potato gnocchi, kosher sausage, egg noodles, smoked turkey
Recipes: Soup, Split Pea, Parve or Meat, Kosher