2 C. Split Peas, rinsed and drained
3 carrots, chopped
3-4 stalks celery, chopped
1 onion, chopped
12 C. Water or Stock
1/2 C. Pearl Barley, rinsed and drained
1 Bay Leaf
Pepper, to taste
2 Cloves Garlic, minced
2 tsp. Olive Oil
2 (additional) Onions, chopped
1/4 C. Fresh Dill, chopped

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. Pepper to taste. In a nonstick skillet, heat oil. Sauté 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 too thick, add a little water or broth.