Although I have the cookbook from which this recipe is taken (see below), after seeing Sass's request for split pea soup, I quickly pulled this copy of the recipe off the internet from www.jsonline.com (Milwaukee Journal Sentinel). It was featured the newspaper's request column, "You Asked for It." Aaron Ross, general manager at the Bayshore California Pizza Kitchen location at 5665 N. Centerpark Way, who responded to the request said "This soup is always on the menu. It's a vegan soup, it's healthy," he said, "and it's virtually fat-free. It's probably our No. 1 seller. Even our meat-eating guests enjoy it!"
Makes 6 to 8 servings.
1 pound dried split peas, sorted and rinsed
1/2 cup pearl barley
2 quarts water
2 bay leaves
1 teaspoon salt
1 Tablespoon soy sauce
1 Tablespoon chopped fresh thyme (or 1/2 Tablespoon dried)
2 teaspoons minced garlic
1/2 teaspoon rubbed dried sage
Large pinch ground cumin
1 1/2 cups diced carrots
2/3 cup minced onion
1/3 cup finely diced celery
1/4 cup thinly sliced green onion tops
In large pot, 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 low simmer, cover and cook about 20 minutes, stirring occasionally.
Stir in carrots, onion and celery.
Cover and simmer until vegetable are tender, another 25 to 30 minutes. (Check periodically, adding small amounts of additional water if needed.)
Discard bay leaves.
Ladle soup into warmed soup bowls and garnish with green onion tops.