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