Yellow Split Pea And Barley Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 4 cups yellow split peas (rinsed and drained)
• 6 carrots (preferably in slivers or matchsticks, chopped works)
• 6 stalks celery, chopped
• 5 medium onions, chopped
• 1 cup pearl barley, rinsed and drained
• 3 bay leaves
• salt and pepper, to taste
• 2 garlic cloves, crushed
• 1 1/2 tablespoons oil (to saute the onions)
• 5 tablespoons instant chicken-style consomme soup and seasoning mix
• water (for amount, see directions)
• whole wheat croutons

Recipe

• 1 in a large teflon coated frying pan over medium heat, saute 1/2 the onions with the oil until soft and dark brown.
• 2 turn off heat.
• 3 add crushed garlic.
• 4 set aside.
• 5 put carrots, celery, 1/2 of the chopped onions, split peas and the powdered chicken-flavored consomme into an 8 quart pot.
• 6 fill with cold water till about 1 inch from top.
• 7 cover and bring to a boil.
• 8 once it has come to a boil, reduce heat, stir in bay leaves and barley.
• 9 simmer covered for 2 hours (until all the liquid is and remains cloudy).
• 10 stir in the onions and garlic and simmer for an additional half hour. season to taste.
• 11 sprinkle some croutons on top fo ladled soup and serve.
• 12 or ladle into containers and refrigerate for up to a week or freeze for up to 6 months. to reheat, microwave on high until hot, add water if it is too thick and re-season if necessary.
• 13 enjoy!