Jill Rose :: Recipes :: Dutch Split Pea and Barley Stew

This is a very hearty pea soup with lots of extra veggies. I first made it after we had been eating a lot of rich food over holiday time. It was great! I got the recipe from The Global Vegetarian--a favorite vegetarian cookbook.

Yield: 6
Prep time: 30 Minutes
Cook Time: 1.5 Hours
Course: Soups/Stews

Ingredients:

• 1 1/2 T olive oil
• 1 medium onion, diced
• 2 large carrots, peeled and diced
• 4 cloves garlic, minced
• 6 c water
• 1 c dried green split peas
• 1 c pearl barley
• 2 large sweet potatoes, peeled and coarsely chopped
• 2 T dried parsley
• 2 t dried oregano
• generous 1/2 t black pepper
• 2 c chopped fresh spinach
• 1 t salt

Instructions:

Heat the oil in a large saucepan or dutch oven.  Add the onion, carrots and garlic and saute for about 7 minutes.  Add the water, split peas, barley, sweet potatoes and seasonings, except for the salt, and bring to a simmer.  Cover and cook over medium heat for about 1 hour, stirring occasionally, until the peas are tender.  Stir in the spinach and the salt and cook over low heat about 10 mintes longer.  Serve with a good bread.