Instructions

1. Rinse the split peas, removing any yellow or discolored peas.

2. In a large pot (4-qt or larger), combine the peas with the next 10 ingredients (water through thyme).

3. Bring to a boil, then reduce heat and simmer for 50-60 minutes, until the peas break and become soft.

4. Meanwhile, in a separate large pan, combine the barley with 6 cups of water.

5. Bring the barley to a boil, then reduce heat and simmer for 40-50 minutes, until the barley is soft. Drain the barley.

6. When the split pea mixture is soft, puree the peas until relatively smooth (the texture should retain some chunkiness). You may use a handheld blender, or, working in batches, a food processor or blender, allowing steam to escape from the vessel as you work.

7. Return the split pea mixture to its pot.

8. Add the barley to the split peas.

9. Add the carrots and celery and return the soup to a simmer, allowing the soup to simmer for 20-30 minutes until the carrots are tender. Stir occasionally.

10. Remove from heat, and let sit for 15 minutes before serving.