Yield: 7 servings

1 cup dried green split peas
6 cups water
1 cup diced carrots
1 cup chopped onion
1 cup sliced celery
1/4 cup plus 2 tablespoons pearled barley
1 tablespoon plus 1 teaspoon instant chicken bouillon granules
2 teaspoons crushed garlic
1 teaspoon dried thyme
3/4 teaspoon marjoram
1 bay leaf
1/4 teaspoon ground black pepper

1. Put the peas in a wire strainer and rinse with cold water. Combine the peas and remaining ingredients in a 4-quart pot and bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 1 hour or until barley is tender, the peas are soft, and the liquid is thick. Add a little more water if the mixture seems too thick. Serve hot.

Nutritional facts: Calories 153 Carbohydrates 32 Cholesterol 0 Fat 0.6 Fiber9.5 Protein 9 Sodium 390