Hearty Split Pea and Barley Soup with Curry

[Guest guest]

Hearty Split Pea and Barley Soup with Curry

 

1 cup yellow split peas

1/2 cup hulled whole barley

1 onion diced

4 inch strip kombu seaweed, sliced thin (optional)

4 carrots, diced

1 generous cup chopped cooking greens

minced garlic chives

5 cups water

1 tsp. curry powder

sea salt and fresh ground pepper to taste

 

Put everything except chives, salt and pepper into a

large pot or crockpot and let cook over low heat for

several hours, or until the peas have broken up.

Season with salt and pepper before serving with fresh

sprouted bread and a salad.

If you’d like a little meat, try small pieces of

turkey bacon. Sprinkle raw minced chives over soup

when serving.

 

 

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