Ingredients
Ingredients (use vegan versions):
- 1 cup yellow split peas
- 1 cup hulled barley
- 1 4" strip kombu seaweed, sliced
- 1 cup diced onion, (1 large onion)
- 1 1/2 cups sliced carrots (about 3 large) (frozen okay)
- 1 cup chopped celery (3-4 large stalks)
- 1 cup chopped swiss chard, frozen is okay
- 1/4 cup chopped parsley
- 7 cups water
- 1/2 - 2 1/2 teaspoon curry or to taste (optional)
- sea salt/black pepper to taste
Place all ingredients except curry, salt and pepper in a pot. Bring to a gentle boil, stirring to keep peas from sticking on the bottom. Reduce heat. Take tomato out, peel skin off if desired, and return it to the pot. Allow soup to simmer, covered, at a low temperature for 3-4 hours, stirring occassionally (or in an electric crockpot all day or all night). When peas and grain are very tender, add curry, salt and pepper as desired. Serve with whole grain buns and fresh cucumber slices.
Serves: 6
Preparation time: 10 minutes chopping, 3 hours cooking