This is a very easy soup to prepare.
Split peas come in green and yellow varieties. Once dried, their indigestible skins are removed and the peas are split in half. They cook in under 45 minutes.
I soak split peas in cold water to cover by 2 inches at room temperature for 6 hours.
Running low on time? Cover with boiling water and let stand for 30 minutes. Mix and match your peas!
1 ¼ ( 310mL ) uncooked green/ yellow split peas, rinsed and soaked
½ cup( 125mL ) pearled barley, rinsed
10 cups (2.5 L ) water or stock
2 bay leaves
2 tablespoons( 30mL ) olive oil
2 tablespoons( 30mL ) minced garlic
11/2 cups ( 375 mL ) diced onions
2 tablespoons ( 30mL ) soy sauce
11/2 cups ( 375mL ) diced shiitake mushrooms
1 cup (250mL ) ¼ inch (6mm) diced carrot
¼ cup ( 60mL ) fresh chopped dill
1 teaspoon( 5mL ) salt
1/8 tsp black pepper
Add split peas, barley, water and bay leaves to a large soup pot. Bring to a boil, reduce heat and simmer, partially covered for 45 minutes. Stir often.
In a medium size skillet, heat oil for 30 seconds. Add garlic. Saute for 1 minute. Add onions. Cook for 5 minutes or until onion softened.
Add soy sauce, mushrooms, carrot and dill. Sauté for 5 minutes.
Add cooked vegetables to split pea mixture along with salt. Simmer for 20 minutes, stirring often. Add pepper last 5 minutes of cooking.
Serves 4-6.
The recipe for Split Pea Soup With Shiitake Mushrooms is from the book Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike. Photo by Pat Crocker.
