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Barley And Split Pea Soup

soups

1 tablespoon vegetable oil
2 large (12 oz) onions; chopped
3 cloves (1/8 oz) garlic; minced
5 cups water
5 cups vegetable stock
1 cup yellow split peas; rinsed
1 bay leaf
1 1/2 cups pearl barley
6 (2 oz) carrots; chopped
4 ribs (3 oz) celery; chopped
1/4 cup chopped fresh dill
1/8 teaspoon salt; or to taste
1/8 teaspoon pepper; or to taste

In Dutch oven, heat oil over medium heat; cook onions and garlic for about 6 minutes or until softened. Add water, stock, split peas and bay leaf; cover and bring to boil, skimming off foam. Reduce heat, cover and simmer, stirring occasionally, for 30 minutes. Stir in barley; cover and simmer, stirring occasionally, for 30 minutes. Add carrots and celery; cook, stirring occasionally, for 20 to 25 minutes or until vegetables and barley are tender. Remove bay leaf. Stir in dill, and salt and pepper to taste. (Soup can be cooled and frozen in airtight containers for up to a month.)

Contributor: Canadian Living's Best - Light Cooking

Yield: 10 servings
N523^04053,N2456^11282,N2401^11215, N1035^06100,N4274^16069,N5596^20005 N2338^11124,N2351^11143,N216^02045,N218^02047 N202^02030

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