SPLIT PEA, BARLEY AND SAUSAGE SOUP

**Admin** Sun Sep 27, 2009 6:11 pm

SPLIT PEA, BARLEY AND SAUSAGE SOUP
1 cup dried green split peas
6 cups chicken broth
1 cup diced carrots
1 cup chopped onion
1 cup sliced celery
1/4 cup plus 2 tablespoons barley
2 cloves garlic, diced
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 bay leaf
1/4 teaspoon black pepper
salt to taste
1. Put the peas in a wire strainer and rinse with cool water. Combine the peas and the remaining ingredients in a 4-quart pot and bring to a boil.
2. Reduce heat to low, cover, and simmer for 1 hour or until the barley is tender, the peas are soft, and the liquid is thick. Add a little more water if the mixture seems too thick
3. The sausage can either be added with the other ingredients or during the last 15 minutes, just to heat it. I've done it both ways.
Note: I usually take about 1 - 2 cups of the soup and puree it in a blender or food processor and then add it back to the soup to make it a bit creamier