- 1 leek minced
- 2 shallots minced
- 2 cloves garlic minced
- 3 stalks of celery minced
- 6 carrots cut into chunks
- 2 sweet potatoes cut into chunks
- about 2 pints of veggie broth or water
- about a handful of fresh dill chopped
- 3/4 cup green split peas
- 1/4 cup barley
- 2 tbl fresh parsley chopped
- handful of green beans cut into 3rd's
- salt and pepper to season
this is the week of comfort food. mostly because i am stuck at home…snow, sick kids, what better to do then cook up old recipes.
this is another one of my mom’s recipes. i remember this soup as a kid, it cooked for hours. the house always smelled so good. i think it was a mix of cooking sweet potatoes and dill. i love dill.
today i decided to make her soup but meatless. i’m going back to my vegetarian roots today and stepping it up a notch with leeks, shallots and green split peas.
i love this soup, it’s warm, it’s comforting, and a little creamy.
veggie soup
- in a big soup pot or dutch oven, saute shallots, leek, garlic, and celery in olive oil. after about 5 minutes, add split peas and herbs. let cook another 5 minutes.
- meanwhile get your carrots and sweet potatoes cut up and add to pot. let all the veg cook for about 4-5 minutes, add broth.
- bring soup to a boil and then set to simmer. walk away from your pot and let it cook for at least 2 hours. i like to go sneak a taste in between, the stock is sweet from the sweet potatoes and carrots and very earthy from the dill and parsley. it’s fantastic.
- after about 1.5 to 2 hours, take out or in soup pot mash the sweet potatoes and carrots. i usually scoop mine out and mash them with a potato masher.
- add your string beans and let the soup cook for another hour. season with salt and pepper, and your set.
you have a delicious bowl of winter veggie soup. you have protein and fiber from the split peas and all the good vitamins from your veg. very healthy, hearty and very filling.
