Split Pea, Barley, and Rutabaga Soup

[Guest guest]

I used black barley, available at Gold Mine Natural Food Company 800-475-3663

 

 

* Exported from MasterCook *

 

Split Pea, Barley, and Rutabaga Soup

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

1 medium onion -- diced

2 carrots -- peeled and chopped

1 cup diced celery

2 or 3 cloves garlic -- minced

10 cups water

1 cup dried split peas

2 cups peeled, diced rutabaga or turnip

1/2 cup barley

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1 chipotle pepper or other dried chile

pepper -- soaked, seeded, and minced

 

Heat the oil in a large saucepan and add the onion, carrot, celery, garlic, and

dried chile pepper. Saute over medium heat for 7 to 10 minutes, until the

vegetables are tender, stirring occasionally. Add the water, peas, rutabaga,

barley, and seasonings (except the salt) and simmer over medium-low heat for

about 1 hour or more. Stir the soup occasionally.

When the soup reaches the desired thickness, season with salt and ladle into

soup bowls. Serve hot.

 

 

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Per serving: 126 Calories (kcal); 5g Total Fat; (36% calories from fat); 3g

Protein; 18g Carbohydrate; 0mg Cholesterol; 220mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0