One more addition to the barley soup collection! This is a wonderful, hearty
soup. The recipe makes a lot, so you might want to cut it in half, although
it freezes well. I froze half, and I ate the other half for lunch at work for
a week and a half and never got sick of it!
YELLOW PEA SOUP from Food Not Bombs
4 cloves garlic, minced
1 onion, chopped
1/2 t thyme
1/2 t basil
1/2 t oregano
8 c water (or more)
2 c yellow peas
1 c barley (may want to soak if not using pearl barley)
4 tsp sea salt (I eliminated this)
1 tsp black pepper
6 potatoes cubed
4 carrots chopped
4 stalks celery chopped
note: depending on the size of your veggies, you may want to use fewer
saute garlic, onion and spices in your favorite saute medium until onion start
to brown on edges. add water, peas, barley, salt and pepper. bring to a boil.
add veggies. bring to a second boil and reduce heat to low and cover. Simmer
for 45 minutes or until peas are dissolved and barley is cooked. This soup
can simmer as long as you like, just keep an eye on it and add additional
water as needed.
-Rosemary
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