Green Split Pea & Barley Soup - cooking recipe

Ingredients

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
salt
pepper, to taste
2 cloves garlic, crushed (optional)
2 teaspoons canola oil
2 medium onions, chopped
1/4 cup chopped fresh dill

Preparation

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.