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Winter time means hearty soups. This hearty split pea soup has flavorful turkey necks or flanken cooked with carrots, celery, onions and barley to make the most warm and comforting soup. Serve alongside Savory Onion Crescents – YUM.
1 cup Gefen Green Split Peas
1/2 cup yellow split peas
1/3 cup barley, such as Glicks Pearl Barley
2 turkey necks or flanken pieces (optional)
1/2 cup Gefen Lima Beans
salt, to taste
2 medium onions, diced
2 stalks celery, diced or sliced
3 carrots, diced or sliced
1 parsnip, diced
3/4 cup fine noodles (optional)
pepper, to taste
In a 4-quart pot about three-fourths full of water, bring split peas, barley, and meat to a boil. Lower heat and stir. Cover and simmer for one hour. Add beans. Season with salt and pepper to taste. Simmer an additional hour, adding water as needed.
Add vegetables to pot. If soup becomes too thick, add water to desired consistency. Cook about 45 minutes longer. Noodles can be added, if desired, 15 minutes before cooking is done
Photography and Styling by Chavi Feldman
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Where do you find yellow split peas?
You can find Glicks yellow split peas on Amazon and most kosher supermarkets should sell them too.