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Ingredients
- 1 quart water
- 2/3 c. split peas
- 1/3 c. barley
- 1 c. carrots sliced
- 1 c. water
- 1Â 1/2 c. onion coarsely minced
- 3/4 c. celery diced
- 1 can corn">corn or possibly frzn corn">corn
- 1Â 1/2 c. potato diced (up to 2C)
- 1 tsp onion pwdr
- 1/2 tsp garlic pwdr
- 1 tsp salt
- 1/2 tsp grnd black pepper
Directions
- Slit Pea-Barley Vegetable Soup
- These directions are for a Crock pot but you could cook this soup on the top of the stove.
- 1. Add in 1 quart. of water to the Crockpot.
- 2. Add in 2/3 c. rinsed split peas, 1/3 c. Barley and 1 c. sliced carrots
- (if instant barley, add in to step 6).
- 3. Cover and cook on high for about two hrs.
- 4. Add in 1 more quart. of water, 1 1/2 c. coarsely minced onions, 3/4 c. diced celery, 1 can of corn(or possibly frzn corn) and 1 1/2-2 c. diced potatoes.
- 5. Cover and simmer on high till vegetables are almost done ( 2 hrs).
- 6. Season: 1 teas. onion pwdr, 1/2 teas. garlic pwdr, 1 teas salt and 1/2 teas. pepper (or possibly to taste). Simmer 1/2 hour more.
- This is an excellent soup but I like my "any vegetable soup" (posted earlier) better because it is quicker to prepare. and then tested and rewritten several times by Don Stowe
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2214g | |
| Calories 1196 | |
| Calories from Fat 43 | 4% |
| Total Fat 5.11g | 6% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2560mg | 107% |
| Potassium 3636mg | 104% |
| Total Carbs 250.12g | 67% |
| Dietary Fiber 61.5g | 205% |
| Sugars 35.72g | 24% |
| Protein 54.45g | 87% |
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