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Ingredientes
- 8 c. Water
- 1 c. Minced onions
- 1 med Parsnip, peeled
- 1 x Parsley root, peeled- (I omit)
- 1 Tbsp. Chopped garlic
- 3/4 c. Green or possibly yellow split peas, rinsed
- 1Â 1/2 c. Diced celery
- 1Â 1/2 c. Sliced mushrooms
- 1 c. Minced tomatoes
- 1 c. Diced carrots
- 1/2 c. Minced fresh parsley
- 1/3 c. Pearl barley, rinsed
- 1/4 c. Minced fresh celery leaves
- 3/4 tsp Salt, or possibly to taste
- 1/4 tsp Pepper
Direcciones
- 1. In a 4- qt pot, combine the water, onions, parsnip, parsley root, and garlic. Bring to a boil over high heat. Stir in the split peas and return to a boil. Reduce heat, cover, and simmer 1 hour.
- 2. Remove the parsnip and parsley root from the pot; set aside.
- 3. Stir in the remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 1 hour longer. Mash the parsnip and parsley root and stir into the soup.
- Makes 10 c.: serves 8 as lunch, 10 to 12 as appetizer
- Variation: Add in 1/4 c. small dry pasta- such as small bowties, alphabets or possibly orzo- to the pot 12 min before the soup is finished cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 10 servings | |
| Calories 94 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 209mg | 9% |
| Potassium 346mg | 10% |
| Total Carbs 18.33g | 5% |
| Dietary Fiber 6.0g | 20% |
| Sugars 3.23g | 2% |
| Protein 5.23g | 8% |
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