Split Pea Soup
2 cups split peas
10 cups water
1 tablespoon salt
1/4 teaspoon pepper
2 sprigs parsley (or 1 teaspoon dried)
2 sprigs dill (or 1 teaspoon dried)
1 large onion, chopped finely
2 carrots, chopped finely
2 ribs celery, chopped finely
1. Peas may be presoaked for faster cooking. Combine peas, water, and seasonings in a large pot.
2. Add vegetables. Bring to a boil, then cover and cook over low heat until peas are tender (about 3 hours if unsoaked).
You can also add 1/2 cup uncooked barley about 1/2 hour before completion (but add an extra cup water). The soup is thick to start with, and gets thicker with standing. It can be frozen. Enjoy!'