Split Pea Soup

My late friend, Eileen Marks, and I used to spend our lunch hours talking about everything, including recipes. She was emphatic that her split pea soup recipe was the best. It’s a winner – hearty and yummy.

Ingredients

• 16 ounce package of split peas (rinsed)
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon olive oil
• 2-3 stalks celery, sliced thin
• 2-3 large carrots, sliced thin
• 1/3 cup barley
• 4 cups broth (I use Trader Joe’s vegetable)
• 6 cups water
• Salt, pepper and dill to taste

Split Pea Soup Directions

• Heat the olive oil in a large pot.
• Brown the onion and garlic until the onion is lucent (about five minutes).
• Add the broth, water, rinsed split peas, sliced celery, sliced carrots and barley.
• Add the salt, pepper and dill to taste. (Canned or boxed broth has a lot of sodium so add salt sparingly. You can always add more later.)
• Simmer until peas are done, about 60-90 minutes.
• Makes four quarts and freezes well.

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Read more by Eileen Creeger.