2 tsp. vegetable oil
3 stalks celery, chopped
1 lg. onion, chopped
1 1/2 c. split peas, rinsed & drained
1/4 c. uncooked pearl barley, optional
10 c. water or defatted chicken broth (or 5 c. each)
1 bay leaf
1 tsp. dried thyme leaves
2 carrots, peeled & diced
1 lg. potato, peeled & diced
Freshly ground pepper & salt to taste

In large pot, heat oil over medium heat. Add celery and onion; cook until soft, stirring often. Stir in peas and barley. Add water and/or broth, bay leaf and thyme; heat to boiling over high heat. Reduce heat; cover and simmer 1 1/2 hours, stirring occasionally. Add carrots and potato, cook 20 minutes or until peas and barley are tender. Salt and pepper to taste. Serves 8.