Vegetarian Pea Soup With Barley
Healthy Hearty Vegan Soup Recipe is Perfect for Once-a-Month Cooking
Vegan and healthy vegetarian split pea soup with barley. Chunks of carrots and loaded with flavor, this thick soup is a great time-saving freezer meal. Cozy comfort food!
Your house will smell great all afternoon while this chunky soup merrily bubbles away. It does take two and a half hours to simmer, but only a few minutes prep time.Even though this is a healthy vegetarian soup, it can be made the traditional way with ham or kielbasa. Experiment with other winter vegetables for variety. This recipe makes enough for a small family. It can be doubled and freezes well, making it a perfect meal for Once-a-Month Cooking.
Bragg's Liquid Aminos is an all-purpose seasoning that tastes just like soy sauce, but without all the sodium. It is made from soybeans and purified water and has 16 essential and non-essential amino acids. Bragg's is not heated or fermented and is gluten free. You can find this at a health food store in the seasonings aisle. If you can't find it, soy sauce or watered down tamari can be substituted.
Dulse is a red seaweed harvested along the Atlantic coast of Canada, Ireland and Norway. It is an excellent source of phytochemicals and minerals and high in iodine. Dulse comes flaked or cut and has a salty flavor just right for seasoning anything from soup and salads to sandwiches and pasta. A little goes a long way!
The Recipe: Vegetarian Split Pea Soup with Barley
Ingredients:
- 1/2 large onion, chopped
- 1 garlic clove, crushed
- 1 stalk celery, chopped
- 1 Tbsp olive oil
- 5 cups water
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 2 Tbsp Bragg's Liquid Aminos
- 2 Tbsp vegetable broth powder or 2-4 bouillon cubes
- 8 ounces green split peas
- 1/4 cup pearled barley
- 4 carrots, chopped
- 1 Tbsp dulse flakes
- 1/2 tsp sea salt
Directions:
- In a large stock pot, saute garlic, onion and celery in olive oil until tender.
- Add water, spices, and Bragg's, broth powder, and peas.
- Bring to a boil and let simmer on low for 1 hour, stirring occasionally. Do not let it stick and burn.
- Add barley and carrots. Simmer 1 hour longer or until peas are cooked down and carrots are tender.
- Turn off heat and stir in dulse and sea salt.
- Serve with a mesclun salad and a crusty baguette.
Yields 6-8 servings.
Once-a-month Cooking, also known as Freezer Meals, are big time savers for the large and/or busy family. It basically involves committing one or two days of menu planning and shopping, then one or two very full days of cooking, packaging, labeling and freezing. Most cooks will get together with a few friends and prepare 5-7 different recipes, double, triple or quadrupling them for variety. For the rest of the month, they thaw out whatever suits their fancy overnight or the next morning. When they get home from work, it's ready to pop in the oven, crockpot or stove with little prep time. Make a salad, buy a loaf of French bread and dinner is done!
If you liked this soup, try these hearty soups and chowders:
Award Winning Vegetarian Chili
