Monday, January 16, 2012

Split Pea and Barley Pressure Cooker Soup


Total Time: 40 Minutes
Prep: 10 minutes
Cooking: 30 minutes

Serves ~ 6-8

1 1/2 c. Green Split Peas
3/4 c. Pearl Barley
8 c. Water
2 1/2 Tbs. Veggie Bouillon
1 Large Yellow Onion
2 Carrots, Chopped
2 Cloves Pressed Garlic
1 tsp. Thyme
1 tsp. Parsley
1 Bay Leaf
Freshly Ground Pepper to Taste

Throw the whole damn thing in the pressure cooker, stir.
Bring pressure cooker to boil (pressure gauge rocking rapidly), turn down heat to steady gauge rock and set timer for 20 minutes. After 20 minutes turn heat off and let pressure cooker release steam on it's own time.

After the soup is done, remove the bay leaf. Then place about half of the soup into a blender until mostly smooth, and then reincorporated it to the unblended soup.

Eat with Vigor!

Recipe was modified to be vegetarian and tastier from this original version.

Shout out to my Mom: This recipe easily rivals the California Pizza Kitchen soup we used to love. And it's REALLY easy . . . if you still have a pressure cooker around . . . 

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