1 tablespoon olive oil
1 sliced carrot
1/2 cup chopped onion
2 cloves minced garlic
1 tablespoon chopped fresh basil
1 cup dry split peas
1/2 cup barley
6 cups low sodium vegetable broth (or chicken broth)
- Heat a large saucepan over medium heat. Add the olive oil, lower heat to medium and saute the carrot, onion and garlic for about 2 minutes.
- Add the basil, split peas, barley and broth, bring to a boil, lower heat to low, cover and simmer for 2 hours or until peas are very soft.
- Sort peas throwing away any that are discolored or look bad. Wash them before adding to soup.
- 1 tablespoon fresh herbs=1 teaspoon dried herb
Carbohydrates 555.6g, Fiber 17.2g, Sugars 6.9g, Protein 15.4g