Split Pea Soup

Split Pea Soup

2 cups dry split peas
1/4 cup barley
8 cups chicken or vegetable broth
1 bay leaf

1 large onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
2 small potatoes, peeled and diced
1 teaspoon basil
1 teaspoon thyme

3 cloves garlic, minced
1/2 cup minced fresh parsley
1 TBL Worcestershire sauce
1/2 teaspoon liquid smoke

Salt to taste
Fresh ground black pepper to taste


1) In a large soup pot combine the peas, barley, broth and bay leaf. Bring to a boil, then turn heat to low, cover, and let soup simmer for about 1 hour 15 minutes, stirring occasionally.
2) While the soup is simmering, prepare the onion, celery, carrots, and potatoes by dicing them small.
3) After the 1 hour and 15 minutes, add the prepared vegetables to simmering soup, along with the basil and thyme. Stir well, cover, and continue to cook on low for 45 minutes, until the peas, barely, and vegetables are all very tender.
4) After the soup is done cooking, add the garlic, parsley, Worcestershire sauce, and liquid smoke. Mix well; turn off the heat and let soup sit for 30-60 minutes, covered.
5) Add salt to taste. If necessary, add additional broth or water to adjust thickness of soup.
6) Serve hot. Add fresh ground black pepper to individual servings.

Based on a recipe found here.