Thick Green Split Pea Soup..the ultimate, economical cold weather dish

 We are finely having some great rain, we have had 1 1/2 inches so far in west Los Angeles and the foothills are having a bit more. Hopefully these 3 storms will last through Sunday.

 If you can boil water, then you can make this soup!

Nothing is as easy and filling as green split pea soup, a pound of green split peas can easily feed 6-8 people with the correct vegetables and grains added.

I grew up a meat eater and in the North of England where this is traditionally made with pigs trotter's ( feet), here a few decades later I am making it with vegetable stock, and loads of vegetables and pearl barley.


It is nice and thick and great with some crusty bread and a piece of cheese.

This is a slow simmer soup (over an hour cooking time) and is much better the day after it's made.
If you are in a hurry, don't attempt making this soup.

you will need:

1 pound dried split green peas..washed well  and drained
1 pound carrots chopped in big chunks ( 1 inch)
2 medium brown onions roughly chopped
3 sticks celery rough chopped
1 pound starchy potatoes ( Russets)
6 ozs pearl barley washed and drained (3/4 cup)
Vegetable stock or water
Sea salt, pepper, bay leaf, fresh or dried thyme

In a large heavy bottomed pan, add the stock/water, the bay leaf and herbs and bring to boil, adding the vegetables. Bring to a rolling boil and add the washed and drained split peas, stir to mix in.
 Lid the pan, turn heat down to a simmer and cook for 40 mins. Stir occasionally
Remove any scum form top of soup and add the potatoes and the washed and drained barley, salt & pepper.
Lid the pan and cook on a high simmer for 30 mins.
Stir occasionally. ( be careful it doesn't start to stick to the bottom of the pan as it thickens up)
Check seasonings and serve

This soup thickens as it stands, so add more stock/water as needed; I prefer mine thick enough to stand a spoon up in.


Additions:
Chopped fresh parsley*, mint, scallions or cilantro at the end. 
1/2 tsp smoked paprika, add after skimming off the scum, adds a smokiness that adds to the depth of flavor.
Add sweet potato, when you add the regular potato.
Finish with defrosted frozen peas; add chopped fresh tomato; add any kind of fresh vegetables available when you are finishing, or if they are tough like winter greens, finely chop and add them when you add the barley.
Finish with a tablespoon of Dijon mustard for a deep flavored soup.
Add dumplings ( use a buttermilk biscuit mix, with some added chopped fresh herbs and drop them into the simmering soup, you may have to add more stock as the dumplings will absorb some liquid as they cook) and keep lidded for the last 30 mins of cooking.

This is a great "stick to your ribs" kind of soup and is popular where ever there are Europeans.

*Also don't pluck just the leaves off a bunch of tender herbs (parsley, mint & cilantro) chop the stems with the leaves to add some texture and more flavor & vitamins, the stalks are tender and tasty.