Smashed Pea and Barley Soup

1 lb. dried split peas, sorted and rinsed
1/2 cup pearl barley
8 cups water (or half water, half low-sodium chicken broth, as I do)
2 bay leaves
1 t. salt
1 T. soy sauce
1 T. chopped fresh thyme (or 1 t. dried)
2 t. minced garlic
1/2 t. rubbed dried sage
1/4 t. cumin
1 1/2 cups diced carrots
2/3 cup minced onion
1/3 cup finely diced celery
1/4 cup thinly sliced green onions

In a large pot combine the split peas, barley, water (and/or broth), bay leaves, salt, soy sauce, thyme, garlic, sage and cumin. Bring to a boil over high heat. Reduce heat to a bare simmer, cover and cook for 1 hour, stirring occasionally.

Stir in the carrots, onions and celery. Cover and simmer until the vegetables are tender, 20 to 30 minutes more. Adjust seasonings, adding more salt if necessary (usually the case for me). Discard the bay leaves. Garnish each serving with sliced green onions.

(Pea soup thickens as it sits, so you’ll probably have to add more water or broth when you heat it up. For a smoother texture, puree the soup with an immersion blender.)

Serves: 8
4 Poodles