Prep 25 mins
Cook 2 hrs 30 mins
- 2 cups split peas, rinsed and drained
- 3 carrots, chopped
- 3 -4 stalks celery, chopped
- 1 medium onion, chopped
- 12 cups water, chicken or 12 cups vegetable broth
- 1⁄2 cup pearl barley, rinsed and drained
- 1 bay leaf
- pepper, to taste
- 2 cloves garlic, crushed (optional)
- 2 teaspoons canola oil
- 2 medium onions, chopped
- 1⁄4 cup chopped fresh dill
- 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.
- Add salt and pepper to taste.
- In a nonstick skillet, heat oil.
- Saute 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 thick, add a little water or broth.
This recipe is simple to prepare and is very tasty! The fresh dill and barley are a very nice touch.
I thought this was a little too heavy on the onions, so next time I will just one instead of three, probably. But otherwise, it was really good and easy. I really like the addition of barley. I used dried dill, because I didn't have fresh, and also a dash of thyme.
Use CAUTION if you are unsure of the dill. I added a little bit under a 1/4 of a cup and thought it was too much. Next time I will use an 1/8 cup. The soup was more like a stew. I may add some sausage next time. I will reduce the barley if I do.