Split Pea and Barley Soup
Serving Size : 4
1 1/2 cups split peas
1/2 med onion, chopped
1 lg carrot, diced
1 stalk celery, diced
1 clove garlic, minced
7 cups chicken broth
1 cup water, if needed
1/2 cup barley
salt and pepper, to taste
Combine split peas, onion, carrot, celery, garlic, and 6 cups of
broth. Bring to a boil. Reduce heat to low and simmer uncovered
for 1 hour, stirring occasionally. If liquid level gets too low,
add water to prevent scorching.
Cook barley in a small covered saucepan with the remaining broth
and 1 cup of water until tender.
Puree the vegetable mixture in a food processer. Return to pan
and stir in the barley and seasonings.
Heat the soup over low heat, stirring often.