2 C. Split Peas, rinsed and drained
\n3 carrots, chopped
\n3-4 stalks celery, chopped
\n1 onion, chopped
\n12 C. Water or Stock
\n1\/2 C. Pearl Barley, rinsed and drained
\n1 Bay Leaf
\nPepper, to taste
\n2 Cloves Garlic, minced
\n2 tsp. Olive Oil
\n2 (additional) Onions, chopped
\n1\/4 C. Fresh Dill, chopped<\/p>\n
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. Saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n