Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 3 Hours
Servings: 12
Great way to get your veggies in!
1 tbsp. extra virgin olive oil
1 med. onion
1 bay leaf
3 clove garlic
2 c. split peas
1/2 c. pearled barley
1 1/2 tsp. sea salt
8 c. water
3 med. carrot
3 stlk. celery
3 med. white or gold potatoes
1/2 c. fresh parsley
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. black pepper
Warm the oil in a large pot over medium heat. Add the chopped onion, bay leaf, and minced garlic. Saute for 5 minutes, or until onions are translucent.
Add split peas, barley, sea salt, and water. Bring to a boil; reduce heat to low. Simmer for 2 hours, stirring occasionally.
Add chopped carrots, chopped celery, diced potatoes, chopped parsley, basil, thyme, and pepper. Let simmer for another hour (or until peas and vegetables are tender).
*Two cups of soup = one carb
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