bacon version of this soup, this is a good option for vegetarians. I really like the inclusion of the chewy barley, so maybe next time I'll combine the bacon version with this one!
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Split Pea and Barley Soup
from the Milwaukee-Wisconsin Journal Sentinal
-1 lb dried split peas, sorted and rinsed
-1/2 cup pearl barley
-2 quarts (8 cups) water
-2 bay leaves
-1 tsp salt
-1 tbsp soy sauce
-1/2 tbsp dried thyme
-2 tsp minced garlic
-1/2 tsp dried sage
-large pinch ground cumin
-2/3 cup minced onion
-1 1/2 cups diced carrots
-1/3 cup finely diced celery
-sliced green onion tops, for serving
1. Place peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic, sage, and cumin in a large pot. Bring to a boil over high heat. Reduce heat to a low simmer. Cover and cook for 20 minutes, stirring occasionally.
2. Add carrots, onion, and celery to the soup. Cover and simmer until vegetables are tender, 25-30 minutes. Add small amounts of water if needed (depending on your desired thickness). Before serving, discard bay leaves.