1 Hour 10 Minutes
Sort and rinse dried pea. Remove any rocks, damaged or off color peas.
Sauté and season the base vegetables of carrots, onions, celery, and garlic with extra virgin olive oil and spices.
Add cleaned peas and broth to the pot. Simmer on low with the lid on for 20 minutes.
Add pearl barley. Simmer, on low, for 20 more minutes.
Stir occasionally and taste to adjust seasoning.
Serve this budget friendly soup as a main dish with a light side salad and crusty loaf of French bread.
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