I discovered how to make vegetable soups decades ago, and to be perfectly honest now two are ever exactly the same. That's why I'm not very specific about quantities. I don't measure, though I do have a very good eye for quantities. I instantly know how much to put in a pot. You may have to experiment, but on the whole, especially if you're using dried beans, barley, lentils or peas, remember that they swell. So they should only cover the bottom of the pot.
coarse salt, coarse black pepper and dehydrated parsley
- Put the lentils, pearl barley and split peas in the pot, and check for small stones or anything that shouldn't be there.
- Pour boiling water and cover. Wait at least a couple of hours.
- Cut all the vegetables, and add them to the pot.
- Add a couple of spoons of vegetable oil, whichever you like for cooking.
- Start cooking, and add boiling water, not too close to the top of the pot. Two-thirds full is good, usually.
- Add the seasoning.
- Heat to a boil, and then lower flame to simmer.
- Simmer for at least an hour.