Photo: Old World Vegetable Soup Recipe
Ingredients
- 1 large onion, finely diced
- 4 tablespoons oil or unsalted butter
- 1/2 cup split peas
- 1/2 cup barley
- 8 cups chicken stock, water, or a combo
- 4 cups water
- 3/4 cup elbow pasta
- 1 (10-ounce) package frozen lima beans
- 1 (10-ounce) package frozen mixed garden vegetables
- 1/4 cup roughly chopped dill leaves
- Salt and freshly ground pepper
Directions
Saute the onions in oil until lightly browned. Rinse the split peas and barley in water and place in a large pot. Add the chicken stock and water and cook over medium-high heat. until almost tender, about 1 hour. Add the pasta and cook 10 minutes longer. Then add the lima beans and vegetables, cook until the vegetables are tender. Season with dill, salt and pepper.
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By rogerdesjardins...
Rex, GA
on December 31, 2010
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Made it with what I thought would be more substantial. Added 2 teaspoons of chopped garlic. I did 2 cups stock to 2 cups water. Used 3 carrots sliced in rounds. 1 10oz frozen vegies and believe it or not 1 10oz box of chopped spinich. ast of all 5 small red potates cut in half and half again. We used small shells. Was great with garlic toast. Don't forget the salt and better for seasoning. This is a keeper.
By e_perri
New York, NY
on August 07, 2010
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I wanted to follow the recipe to the tee but I have to admit I did make some minor changes.
As it turned out I didn't have barley, so I cooked the split peas in the water with the onions (didnt use broth for the specified time, plus I added on an extra 10 mins. While that was cooking, In a separate pot I made brown rice and set it aside to be used later to "replace" the barley.
I had leftover plain cooked fusilli pasta, so when it came time to add the pasta I skipped the pasta cooking time and just threw in my leftover pasta, 1 cup cooked brown rice , and the frozen mixed vegetables all at once. I don't like lima beans so I left those out. I used dried dill weed instead of the fresh dill leaves. I didn't measure it out but I would guess it was 1/8-1/4 tsp?
**My big suggestion would be to use a little broth or bouillon to avoid having the soup come out bland. After tasting my nearly completed soup I found it to be lacking in flavor. I ended up adding 1 tsp of Better Than Bouillon vegetable base and let that cook an additional 5 mins. This really brought the flavors together and made it delicious. The split peas and dill really make this soup. I look forward to making this again.
By gaffed2001_10852373
Chelmsford, MA
on April 06, 2010
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I followed the base recipe but changed is around a little. I added dried basil and oregano as well as a touch of ground thyme. I also used medium shells and vegetables I picked from the garden last Summer (frozen of course. I added swiss chard, wax beans, carrots, potatoes and diced can tomatoes. I've become a barley believer after this creation. The soup is more like a stew with a creamy broth (well sort of.
Nothing wrong with this recipe and it's healthy. Try it.
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