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For a delicious smoky flavor, add the cut-up carcass of a smoked turkey along with the barley!

2 cups green split peas, rinsed and drained
3 carrots, chopped
3 or 4 stalks celery, chopped
1 medium onion, chopped
12 cups water, chicken or vegetable broth
1/2 cup pearl barley, rinsed and drained
1 bay leaf
Salt and pepper, to taste
2 cloves crushed garlic, if desired
2 tsp. canola oil
2 medium onions, chopped
1/4 cup chopped fresh dill

1. In a large soup pot, combine split peas, carrots, celery and 1 onion with water. Bring to a boil. Stir in barley, bay leaf and garlic, if using. Reduce heat and simmer partly covered for 1 1/2 to 2 hours. Stir occasionally. Add salt and pepper to taste.

2. In a nonstick skillet, heat oil. Saute the remaining 2 onions on medium heat until well-browned, about 6 to 8 minutes. Add onions to soup along with dill. Simmer soup 5 to 10 minutes longer. Discard bay leaf (and turkey carcass, if using).

Yield: 12 servings. Reheats and/or freezes well. If soup gets thick, add a little water or broth.

Nutritional Information
152 calories per serving, 1.3 g fat (0.1 g saturated), 0 mg cholesterol, 8 g protein, 28 g carbohydrate, 31 mg sodium, 427 mg potassium, 2 mg iron, 9 g fiber, 34 mg calcium.

Exchanges: 1/2 Starch/Bread; 3 Vegetable