Source: dLife

Classic split pea soup with barley.

Servings

1 cup Peas, green, split, dry
6 cup cold water
1 cup sliced carrots
1 cup fresh chopped onion
1 cup fresh chopped celery , including leaves
0.25 cup Barley, hulled, dry (or hulled)
2 tbsp chicken bouillon
2 tsp crushed garlic
1 tsp ground thyme
0.75 tsp dried marjoram
1 tbsp bay leaf (equal to one leaf)
0.25 tsp black pepper

1 In wire strainer, rinse peas a wire strainer under cool water.
2 Bring peas and remaining ingredients to boil over high heat.
3 Reduce heat to low, cover, and simmer 1 hour until the barley is tender, peas are soft, and the soup is thick. If the mixture seems too thick add 1 tablespoon water at a time until desired thickness is achieved. Remove bay leaf before serving.