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hungry alligatorAlligator Stew, Fresh Veggies

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped, about 1-cup
  • 3 stalks celery, chopped, about 1-1/2 cups
  • 4 carrots, peeled and chopped, about 2-cups
  • 1 cup dry split peas
  • 1/2 cup dry pearl barley (maybe try brown rice or quinoa?)
  • 15 ounce can tomatoes
  • 1/2 cup ketchup
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian Seasonings or 1/2 teaspoon each basil & oregano
  • 1/2 teaspoon garlic powder

Alligator Stew is in fact, vegetarian. The name comes from the green split peas.

Start off preparing the veggies. Next heat the oil in a large pot. Add the veggies and fry them about until the onion is tender and the whole mess smells like heaven. Add about 8-cups (2-quarts) of water to the pot. Add the split peas and barley. Simmer for about 45 minutes, or until the peas and barley are almost tender. Add the tomatoes, ketchup, salt, pepper, Italian Seasonings and garlic powder. Simmer for another 20 to 45 minutes. Add more water as needed to keep the soup juicy. The peas and barley should be perfectly tender and the broth delicious. Serve hot with a sprinkle of Parmesan Cheese and some croûtons to float on top of the soup. Whole grain muffins are the perfect go-with.

NOTE: If you need to reduce the cooking time then soak the barley, peas in 2-quarts of water overnight or for several hours. Proceed as directed, they will cook in about 30 to 45 minutes.

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GFCF = Gluten Free & Casein Free

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