Split Pea & Barley Soup

Serves: 10-12
Prep. Time: 2:15

2 cups split peas
6 cups water
4 cups chicken broth
1 sm. onion - minced
1 lrg. clove garlic - minced
2 tsp. lemon juice
1 tsp. salt
1 tsp. granulated sugar
1/4 tsp. parsley flakes
1/4 tsp. white pepper
1 dash dried thyme
1/2 cup barley
6 cups water
2 med. carrots - diced
1/2 stalk celery - diced

-Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme.
-Bring to a boil, then reduce heat and simmer for 75 minutes, or until the peas are soft.
-While the peas are cooking, combine the barley with 6 cups of water in a saucepan.
-Bring to a boil, then reduce heat and simmer for 75 minutes, or until the barley is soft and most of the water has been absorbed.
-(This step is optional) Puree the pea mixture until smooth with a handheld mixer or in the blender.
-Drain the barley mixture in a colander and add it to the pea mixture.
-Add the carrots and celery and simmer, stirring occasionally, for 15-30 minutes, or until the carrots are tender.
-Remove from heat and allow to sit for 15 minutes before serving.

Make It A Meal: Serve with Cheddar Biscuits like Red Lobster's®

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