The Clean Eating Mama

• 1 tablespoon of EVOO
• 1 yellow onion, chopped
• 1 bay leaf
• 3 cloves garlic, chopped
• 2 cups dry split peas
• 1/2 cup barley or brown rice
• 7 – 9 cups of water
• 4 carrots, chopped
• 4 stalks of celery, chopped
• 3 white potatoes, diced
• 1/2 cup chopped parsley or 3 tablespoons dried
• 1 teaspoon dried basil
• salt and pepper to taste

In a large pot over medium heat, add oil, onion, garlic and a pinch of salt and pepper. Cook for 5 minutes or until tender but not burnt. Add 7 cups of water with split peas and barley/rice. Salt and pepper, stir and bring to a boil. Reduce heat, cover and simmer for an hour and a half, stirring and adding water if needed.

Add carrots, celery, potato and herbs. Simmer for another 30-60 minutes or until veggies are tender and soup has thickened. Check taste to see if it needs more salt or pepper.

Serve with crusty bread.

Serves 6-8 people.