SOUP - Green Split Pea & Barley Soup

By RHagan

Ingredients

• 2 cups split peas, rinsed and drained
• 3 carrots, chopped
• 3 -4 stalks celery, chopped
• 1 medium onion, chopped
• 12 cups water, chicken or 12 cups vegetable broth
• 1 ⁄2 cup pearl barley, rinsed and drained
• 1 bay leaf
• salt
• pepper, to taste
• 2 cloves garlic, crushed (optional)
• 2 teaspoons canola oil
• 2 medium onions, chopped
• 1 ⁄4 cup chopped fresh dill

Preparation

Step 1

In a large soup pot, combine split peas, carrots, celery and 1 onion with water.
Bring to a boil. Stir in barley, bay leaf and garlic, if using. Reduce heat and simmer partly covered for 1 1/2 to 2 hours. Stir occasionally. Add salt and pepper to taste.
In a nonstick skillet, heat oil. Saute the remaining 2 onions on medium heat until well-browned, about 6 to 8 minutes. Add onions to soup along with dill. Simmer soup 5 to 10 minutes longer. Discard bay leaf. Reheats and/or freezes well. If soup gets thick, add a little water or broth.