Ingredients
- 1/4 cup olive oil
- 2 1/4 cups yellow onions, chopped (about 2 large)
- 2 cups carrots, chopped
- 1 1/2 cups celery, chopped
- 1 tablespoon garlic, minced
- 14 cups vegetable broth
- 1 pound dried green split peas (1 1/2 cups)
- 2 1/4 pounds potatoes (peeled and diced, 6 1/2 cups)
- 3/4 cup barley
- 3/4 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 3/4 teaspoon black pepper
- 2 leaves bay leaves
- 1/2 teaspoon kosher salt
- 3 tablespoon fresh parsley (chopped)
How to Make
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Step 1: Place oil, chopped onions, chopped carrots and chopped celery into stock pot. Sauté vegetables until soft.
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Step 2: Add minced garlic to vegetables and stir together to combine.
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Step 3: Sauté briefly until garlic is fragrant.
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Step 4: Add stock, dried split peas, diced potatoes, barley, dried basil, thyme, black pepper, bay leaves, and salt.
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Step 5: Bring mixture to a boil.
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Step 6: Reduce heat, and simmer partially covered approximately 1 1/2 hours or until split peas and barley are soft and fully cooked.
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Step 7: Turn off heat.
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Step 8: Stir in chopped fresh parsley.
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Step 9: Remove bay leaves.
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Step 10: Season to taste with salt and pepper.
We hope you enjoy this recipe!
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