Make this for: Dinner
Category: Soups & Stews
This Recipe Makes: 12 Serving(s)

Split peas, carrots, celery, onion and pearl barley in a chicken or vegetable stock flavored with bay leaf, salt and pepper to taste, garlic and fresh dill.

What you’ll need
2 cup green split peas, rinsed and drained3 med carrots, chopped3 med stalks celery, chopped1 med onion, chopped12 cup water, chicken or vegetable broth1/2 cup pearl barley, rinsed and drained1 med bay leaf1 pinch salt and pepper, to taste2 med cloves garlic, if desired2 tsp. canola oil2 med onions, chopped1/4 cup chopped fresh dill

Step 1
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.
Step 2
In a nonstick skillet, heat oil. Saute the remaining two onions on medium heat until well-browned, about 6 to 8 minutes. Add onions to soup along with dill. Simmer soup five to ten minutes longer. Discard bay leaf (and turkey carcass, if using).
Step 3
Reheats and/or freezes well. If soup gets thick, add a little water or broth.

Diabetic Exchanges
Non-Starchy Vegetables: 3