INGREDIENTS
Half cup dried whole barley
One cup split pea
One inch piece Kombu
Two carrots diced
Three stalks of celery diced
One onion diced
Eight cups water (approximately)
One bay leaf
1 1/2 tsp. Sea Salt
Soy sauce seasoning to taste
Thyme, parsley, chives, scallions, parsley, and celery leaves
your choice, try all, they make great flavor and nutrients.
DIRECTIONS
Wash barley and peas under running water, with your hand, drain.
Soak barley with two cups of water until swollen full, 2-3 hours, more if needed.
Soak peas until they are fuller, not necessary, why not while waiting for the barley.
Meanwhile, sauté onion with dash of salt until translucent. Add carrots and celery.
Cook on a simmer low for about ten minutes. Set aside until peas and barley are fully
soaked. I don't use soaking water; I give it to the plants. You can. Just adjust when you need more water. Bring barley. Kombu, and peas to a boil with water and kombu.
Make sure to watch the pot so it does not foam over, put a wooden spoon over the pot in case you forget, it may help the rising foam from spilling over your stove, and then you have a big mess to clean up.
Cook until the barley is soft, at least an hour, add the rest of the salt. Add the Holy Trinity, onion, carrot, and celery. Cook on a medium low heat with a flame tamer to be safe from sticking to the bottom for about an hour. If you think it is ready, then send in the final herbs for added flavoring. Lower to a simmer, add a little superior quality soy sauce and serve. Strain if you want a puree soup.
My Grandmother, who BTW lived until 108 and 1/2 (at that age months count), would always make split pea soup. It was always so fabulous, one of my favorites. Along with her rice pudding, which I am continuously trying to replicate, it is not an easy order without sugar, dairy, and eggs. As I got older and no longer ate meat, she adjusted her soup recipe especially for me with no meat. She also would strain her split pea soup with foley food mill.