Split Pea and Barley Soup

A lovely, warming soup on a cold winter night!

Split Pea and Barley Soup

Serves 6

1 tbsp. extra virgin olive oil

1 medium yellow onion, diced

1 stalk of celery, diced

2 large carrots, peeled and diced

3 garlic cloves, minced

8 cups chicken or vegetable broth

1 cup green split peas, rinsed

1/2 cup barley, rinsed

2 medium potatoes, peeled and diced

1/4 cup fresh parsley, finely chopped

2 tsp. dried oregano

1/2 tsp. black pepper

2 cups baby spinach

Salt and pepper

Lemon slices to garnish

In a large saucepan, heat the oil over medium heat. Add the onion, celery, carrots,

and garlic. Cook, stirring for about 7 minutes. Add the broth, split peas, barley,

potatoes, parsley, oregano, and pepper and bring to a slow boil over medium-high

heat. Reduce the heat to medium-low and cook, stirring occasionally, until the

peas are tender, about 1 hour. Stir in the spinach and salt to taste. Cook over low

heat for about 15 minutes. Garnish with thin lemon slices.