3/4 c chopped yellow onion
1/2 c chopped celery
1/2 c chopped carrots
2 large garlic cloves, minced
49 oz. chicken broth
1-1/2 c green split peas, rinsed
1 sprig fresh thyme
1/2 c cooked pearl barley
1/2 c cooked chopped carrots
Saute the onion, celery, carrots, and garlic in small amount of olive oil until tender.
Add broth, split peas and thyme sprig (I actually forgot the thyme). Bring to a boil, cover, and simmer for 60 minutes or until peas are tender. Remove thyme sprig.
Puree soup in blender or with hand blender, return to pot and add cooked pearl barley and chopped carrots. Serve.
If you like your soup with ham, add a few chunks before serving.