Split Pea and Vegetable Soup

From Horn of the Moon. This sounds delicious and pretty! They say it freezes well.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 8  cups water
• 1 1⁄2 cups  split peas
• 2  bay leaves
• 1⁄3 cup barley
• 2  tablespoons  sunflower oil
• 1  cup onion, diced
• 4  garlic cloves, minced
• 3⁄4 cup carrot, sliced
• 1  cup potato, diced
• 1  teaspoon thyme
• 1  teaspoon basil
• 1  cup celery, sliced
• 1  teaspoon soy sauce
•  black pepper
• 1⁄2 teaspoon caraway seed

Directions

1. Bring water to a boil in a 4 quart soup pot.
2. Add split peas, bay leaves and barley. Simmer, leaving cover slightly ajar, and cook 1 hour, stirring occasionally.
3. Heat the oil in a 10 inch frying pan and saute the onions, carrot, garlic and potato, with they thyme and basil until onions begin to brown.
4. Add celery and cook a few minutes more.
5. Add vegetables to soup pot. Add soy sauce, pepper and caraway seeds.
6. Cook 45 minutes longer on very low heat, covered, stirring occasionally.