• 1 lb. split peas
• 1/2 cup barley
• 2 quarts  water
• 2 bay leaves
• salt to taste
• 1 tbsp. soy sauce
• 1 tbsp. fresh thyme, minced or 1/2 tbsp. dried
• 1  tsp. fresh sage, minced or 1/2 tsp. dried
• pinch or two of ground cumin
• 1-1/2 cups carrots, diced
• 2/3 cup onion, diced
• 1/3 cup celery, diced
• garnish with chives, chopped or scallions, sliced; and butter croutons (see below)

Sort and rinse the peas.  In a large soup pot, combine the first nine ingredients.  Bring to a boil and reduce the heat to simmer, cover, and cook for about 1 hour, stirring occasionally.   I  added more water as I like a thinner soup and then I adjusted my seasonings.

Saute the carrots, onion and celery for 5-10 minutes in a small amount of oil (or you can use a cooking spray) and then add to the soup pot. You do not have to do this but I like my vegetables cooked more.   Cover, and simmer for an additional 30 minutes.  Discard the bay leaves.  Serve hot and garnish with scallions or chives and the buttery croutons.

Buttery Croutons:

• 3 tbsp. butter
• 3 cups of cubed white bread (decrusted)

Saute the bread cubes in the butter, tossing and turning, until nicely browned, 5-10 minutes.  Serve with soup if desired.  Or toss the bread cubes in melted butter and bake in a 350°F oven for about 15-25 minutes, turning once.  These croutons do not keep well; use within 3 days.

Recipe by cookingwithauntjuju.com