As soon as Winter arrives, I am so happy to be making my delicious hearty soups again. This one was a huge hit served with Danish fetta on top and thickly buttered sourdough toast on the side. I promise you will not be able to resist a second helping!
Ingredients
- 3/4 cup yellow split peas
- 3/4 cup pearl barley soup mix
- 1/2 cup mini couscous
- 2 vienna sausages diced
- 3 middle bacon rashers sliced
- 1 large white or brown onion chopped
- 3 large garlic cloves
- 1 large stick celery chopped
- 3 carrots diced
- 4-5 smallish potatoes chopped
- 1/4 white cabbage chopped
- 1/4 broccoli head chopped
- 3-4 sprigs Italian parsley
- olive oil
- black pepper
- water to cover
- 1 Massell chicken stock cube
Instructions
In the morning, wash and rinse the split peas and pearl barley soup mix thoroughly. Remove any little husks and bits and pieces from the water as you wash. Finally cover with water to soak for 6 -8 hours.
In the evening when you are ready to prepare dinner:
In a large saucepan on moderate heat add olive oil, chopped onion and celery.
Add chopped carrots and potatoes.
Add diced vienna sausages and bacon, stir well.
Add stock cube, crushed and chopped garlic.
Add rinsed split peas and pearl barley stirring well.
Cover with water plus an additional 2-3cm of water.
Add couscous (which normally takes about 20 minutes to cook)
Bring soup to a boil then immediately reduce to a simmer. Cover with lid and cook for 18minutes.
Add chopped cabbage and cook for a further 5 minutes.
Add chopped broccoli and finely chopped parsley and cook a further 5 minutes.
Add pepper to taste. Soup is ready when the split peas and pearl barley are cooked. Add an extra minute or two if necessary.
Serve with dollops of Danish fetta on top, and toasted sourdough bread with butter. So delicious, I promise you will be quietly returning to the saucepan hoping no-one thinks you're too piggy, and having another bowl for lunch tomorrow as well!
