Makes 8 servings
The combination of split peas & barley makes a complete protein, so this soup is perfect for vegetarians!
2 TB oil
1 cup chopped onion
2 cloves garlic, minced
2 celery stalks, diced
3 carrots, peeled & diced
8 cups water
2 cups split peas
1/2 cup pearl barley
2 bay leaves
1 tsp each: parsley & garlic powder
1/2 tsp each: sage, thyme, & cumin
30 oz. vegetable broth
salt & pepper to taste
1. Heat oil in large pot. Add onion, garlic, celery, & carrots; saute over medium heat about 10 minutes or until onions are soft.
2. Add 8 cups water, split peas, barley, bay leaves, & spices. Stir together, bring to a gentle boil, reduce heat, cover, & simmer 30 minutes.
3. Stir in broth, cover, & simmer 45 minutes longer, or until barley is tender & peas are mushy. Remove bay leaves & season with salt & pepper.
Note: this soup thickens considerably as it stands. Add more water as needed, then heat through as needed.
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