This thick, vegetarian soup is great for any time of the year, especially when you want something warm and hearty. Peas are an excellent source of Vitamins C and E, Zinc, and other antioxidants that strengthen your immune system. We hope you enjoy it as much as we do!

Prep Time: 10 minutes Servings: 10

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

Ingredients:

• 1 tablespoon vegetable oil  
• 1 onion, chopped  
• 1 bay leaf 
• 3 cloves garlic, minced 
• 2 cups dried split peas 
• ½ cup barley 
• 1 ½ teaspoons salt 
• 7 ½ cups water 
• 3 carrots, chopped 
• 3 stalks celery, chopped 
• 3 potatoes, diced 
• ½ cup chopped parsley 
• ½ teaspoon dried basil 
• ½ teaspoon dried thyme 
• ½ teaspoon ground black pepper

Directions:

• In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.