Categories: Main Dish, Soup, Vegetarian

Ingredients

• 8 cups water
• 1 cup chopped onion
• 1 medium parsnip , peeled
• 1 parsley root , peeled
• 1 tablespoon minced garlic
• 3/4 cup greensplit peas or 3/4 cup yellow split peas , rinsed
• 1 1/2 cups diced celery
• 1 1/2 cups sliced mushrooms
• 1 cup chopped tomato
• 1 cup diced carrot
• 1/2 cup chopped fresh parsley
• 1⁄3; cup pearl barley , rinsed
• 1/4 cup chopped fresh celery leaves
• 3/4 teaspoon salt , to taste
• 1/4 teaspoon freshly ground black pepper , to taste

Directions

1. In a 4-quart pot, combine the water, onions, parsnip, parsley root, and garlic; bring to a boil over high heat.

2. Stir in the split peas and return to a boil.

3. Decrease heat, cover, and simmer 1 hour.

4. Remove the parsnip and parsley root from the pot; set aside.

5. Stir in the remaining ingredients; bring to a boil.

6. Decrease heat, and simmer, uncovered, 1 hour longer.

7. Mash the parsnip and parsley root; stir into the soup.

8. Variation—add 1/4 cup small dry pasta (such as small bowties, alphabets, or orzo) to the pot 12 minutes before the soup is finished cooking.

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