Ingredients

  • 1 ½ cups dried split peas
  • ½ medium onion
  • 1 large carrot, peeled and diced
  • 1 rib celery, diced
  • 1 large clove of garlic, minced
  • 7 cups chicken broth
  • 2 cups water
  • ½ cup uncooked barley
  • 1 vegetable boullion cube

Directions

In soup pot combine peas, onion, carrot, celery and garlic and broth. Simmer uncovered for 1 hour. In a covered saucepan over low heat, cook barley in water and boullion cube. Puree peas and vegetables. Add cooked barley.

Source

Jane Brody

Servings/Yield

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