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

Ingredients

• 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

Directions

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).