VEGETARIAN SPLIT PEA SOUP
*6 cups cold water
*2 cups dried split peas
*1 cup cold water
*1/2 cup barley
*1 tablespoon vegetable oil
*1 onion, chopped
*1 bay leaf
*2 cloves garlic, minced
*1 1/2 teaspoons salt
*7 1/2 cups vegetable stock
*3 medium carrots, chopped small
*2 stalks celery, chopped
*3 potatoes, diced
*1 tablespoon dried parsley
*1/2 teaspoon dried basil
*1/2 teaspoon dried thyme
*1/2 teaspoon ground black pepper
~In a large bowl, mix split peas in 6 cups water and let stand overnight.
~In a small bowl, mix 1 cup water and barley, let sit for at least 1/2 hour.
~In a large stock pot over medium heat sauté onion, bay leaf & onion in oil until onions are translucent.
~Drain water off peas & barley.
~Add peas, barley & vegetable stock to stock pot.
~Bring to a boil and reduce heat to low.
~Cover, and simmer for 2 hours, stirring once in a while.
~Add the carrots, celery, potatoes, parsley, basil, thyme, and black pepper.
~Simmer for another hour or two until the peas and vegetables are tender.
~Carefully put soup in mixture and blend until smooth.
-substitute vegetable stock for chicken stock