Barley and Split Pea Soup!

A lovely hearty vegetarian soup!

Yield:10 servings (1c each)

NI: 231 cal, 3g fat, 8g fiber, 364 mg sodium

1 tbsp vegetable oil (I excluded)

2 large onions, chopped

3 cloves garlic, minced

5c water

5c no fat vegetable broth

1c yellow split peas, rinsed

1 bay leaf

1-1/2c Pearl barley

6 large carrots (I only used 4)

4 stalk celery, chopped

1/4c fresh dill

salt and pepper to taste.

*I added 1/2c diced red pepper to mine

If using oil...Put in dutch oven and heat over medium heat: cook onions and garlic for about 6 minutes until softened.

(I just put the onions and garlic in pot and added the water and stock immediately along with the bay leaf and brought mixture to a 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 -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 1 month.