Split Pea, Barley, and Rutabaga Stew

• 2 T. vegetable oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 1 c. diced celery
• 2 or 3 cloves garlic, minced
• 1 chipotle pepper or other dried chile pepper, soaked, seeded, and minced
• 10 cups water
• 1 c. dried split peas
• 2 cups peeled, diced rutabaga or turnip
• 1/2 c. barley
• 1 T. ground coriander
• 1 T. ground cumin
• 1 T. dried oregano
• 1 t. dried thyme
• 1/2 t. ground black pepper
• 1/2 t. salt

Heat the oil in a large saucepan and add the onion, carrot, celery, garlic, and dried chile pepper.  Saute over medium heat for 7 to 10 minutes, until the vegetables are tender, stirring occasionally.  Add the water, peas, rutabaga, barley, and seasonings (except the salt) and simmer over medium-low heat for about 1 hour or more.  Stir the soup occasionally.

When the soup reaches the desired thickness, season with salt and ladle into soup bowls.  Serve hot.

Serves 6.

VERDICT:  I used turnips, which were the best part of the soup, silky and sweet.  I didn't bother soaking and mincing the pepper--I just floated it in the soup as it cooked and fished it out in the end.  Sadly, the best part of the soup was its description, which includes this sentence: "Even though the rutabaga looks like a prehistoric tuber transported through a time machine, it really can swing with today's hip beans and vegetables if given a chance."  Toss.