Curried Split Pea and Barley Soup

What you need:

1 pound dried split green peas
1/2 cup hulled or pearl barley
1 large onion, minced
10 cups vegetable broth
1 teaspoon each of salt, ground black pepper and granulated sugar
2-3 teaspoons curry powder, depending on how strong you like the flavor
2 teaspoons lime juice; 2 tablespoons Worcestershire sauce
dash of ground red pepper
1 bay leaf
2 large carrots, diced
1 celery stalk, peeled and diced

What you do:

Rinse and pick over split peas; no need to soak. In a large stockpot, combine the peas, barley, onion, vegetable broth, salt, black pepper, vegan sugar, curry powder, lime juice, Worcestershire, ground red pepper and bay leaf. Bring to a boil; reduce heat, cover and simmer until peas and barley are tender, approximately 1 1/2 hours. Stir in the carrots and celery; simmer for 20-25 minutes or until the vegetables are tender. If you like your soup smooth, puree with a hand blender. This is an excellent source of fiber and folic acid, and nothing beats it on a cold winter night!

Preparation Time:

2 hours

Cooking Time:

Servings:

6-8

Recipe Category:

Vegetable Soup