- 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
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.
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).
Nutritional Information Per Serving Calories: 152 ; Protein: 8 g ; Fat: 1.3 g ; Sodium: 31 mg; Cholesterol: 0 mg ; Carbohydrates: 21 g Exchanges: 1/2 Starch/Bread; 3 Vegetable