Split Pea And Barley Soup

• 8 cups water
• 1 cup chopped onion
• 1 medium parsnip, peeled
• 1 parsley root, peeled
• 1 tablespoon minced garlic
• 3/4 cup green split peas or 3/4 cup yellow split peas, rinsed
• 1 1/2 cups diced celery
• 1 1/2 cups sliced mushrooms
• 1 cup chopped tomato
• 1 cup diced carrot
• 1/2 cup chopped fresh parsley
• 1/3 cup pearl barley, rinsed
• 1/4 cup chopped fresh celery leaves
• 3/4 teaspoon salt, to taste
• 1/4 teaspoon freshly ground black pepper, to taste

1. In a 4-quart pot, combine the water, onions, parsnip, parsley root, and garlic; bring to a boil over high heat.
2. Stir in the split peas and return to a boil.
3. Decrease heat, cover, and simmer 1 hour.
4. Remove the parsnip and parsley root from the pot; set aside.
5. Stir in the remaining ingredients; bring to a boil.
6. Decrease heat, and simmer, uncovered, 1 hour longer.
7. Mash the parsnip and parsley root; stir into the soup.
8. Variation--add 1/4 cup small dry pasta (such as small bowties, alphabets, or orzo) to the pot 12 minutes before the soup is finished cooking.

water, onion, parsnip, parsley root, garlic, green split peas, celery, mushrooms, tomato, carrot, parsley, pearl barley, celery, salt, freshly ground black pepper

Taken from www.food.com/recipe/split-pea-and-barley-soup-442861 (may not work)