Now that the weather is getting cooler (even here in Los Angeles), I thought now would be the perfect time to post a recipe for split pea soup (Recipe for VegWeb). Add in some bread and dinner is ready!
14 cups water
2 cups diced onions
4 cups thinly sliced green onion
2 cups diced celery
2/3 cup fresh parsley-minced
2 tablespoons baby lima beans or other tiny white beans
2 cloves minced garlic
3 tablespoons of ajuki beans
1/3 cup green split peas
1/3 cup yellow split peas
1 tablespoon powdered vegetable broth
Bring water to a boil in a large soup pot. Add the ingredients in the order given.
Return soup to a boil, skimming off any foam or scum that comes to the surface with a large spoon. (Repeat this process until no more forms) Cover and reduce heat to medium low.
Simmer soup for 2 1/2 hours, stirring periodically to ensure the barley doesn’t stick. At the end of cooking, add salt and pepper to taste.