California Pizza Kitchen "Dakota Smashed Pea and Barley Soup"

California Pizza Kitchen "Dakota Smashed Pea and Barley Soup"

1 pound bag dried split peas, sorted and rinsed
1/2 cup pearl barley
2 quarts water (8 cups)
2 bay leaves
2 teaspoons salt
1 tablespoon soy sauce
1 tablespoon chopped fresh thyme(or 1/2 tbl. dried)
2 teaspoons minced garlic
1/2 teaspoon rubbed dried sage
Large pinch ground cumin
1-1/2 cups finely diced carrots
2/3 cup minced onion
1/3 cup finely diced celery

Garnish
1/4 cup thinly sliced green onion (bottoms and tops)

In large pot or saucepan, combine peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic, sage and cumin. Bring to a boil over high heat. Reduce heat to a very low simmer, cover and cook about 50-60 minutes, stirring occasionally.

Stir in carrots, onion and celery. Cover and simmer until vegetable are tender, another 20 minutes. (Check periodically, adding small amounts of additional water if needed.) Discard bay leaves. Ladle soup into soup bowls and garnish with green onion.
Serves 6-8