Vegetarian Split Pea Soup

This soup cooks slowly for hours. It's thick and delicious. Traditional Split Pea Soup is flavored with a Ham Bone, this is flavored with a Vegetarian Beef broth. I use a powder from our local Health Food Market or Better Than Bouillon No Beef Base. I also use Better Than Bouillon No Chicken Base for other soup recipes. Whether using the powder or the base, use 1 tsp for each C of water.

Vegetarian Split Pea Soup

1 TBS Vegetable Oil

1 Sweet Onion, diced

1 Bay Leaf

3 Cloves of Garlic. minced

2 C Dried Split Peas

1/2 C Barley

1 1/2 tsp Salt

1/4 tsp Pepper

10 C Water + 10 tsp Vegetarian No Meat Beef Powder, you can also use 10 TBS of Better than Bouillon No Beef Base.
3 Carrots, diced
3 Celery stalks, diced
6 Red Potatoes, diced
1/2 C chopped fresh Parsley
1/2 tsp dried Basil
1/2 tsp dried Thyme

In a large Soup Pot on medium heat:
Heat the oil.
Add:
Onion
Bay leaf
Garlic
Saute 5 minutes, stirring.

Add:
Peas
Barley
Salt
Water
Bring to a boil.
Reduce heat to low.
Simmer for 2 hours, make sure it doesn't boil. Check often and stir it.

After 2 hours:
Add:
Carrots
Celery
Potatoes
Parsley
Basil
Thyme
Pepper
Simmer for 1 hour more. Checking and stirring.

NOTE:
Check often for the need to add additional water. Make it as thick or thin as you like.

Enjoy!
Peace in the Kitchen!