3 cans chicken broth
3 c. water
1 1/2 c. dried split peas, rinsed & drained
1/2 c. barley
3/4 c. diced carrots
1/2 c. chopped onion
1/2 c. celery, diced
1 tsp. minced garlic
1/4 tsp. thyme
1/4 tsp. pepper (white) or to taste

Add liquid and peas and barley to 3 to 4 quart pot. Bring to simmer. Skim off "fuzz". Add rest of ingredients. Simmer partly covered until peas fall apart. Add more water as liquid evaporates. This soup blends well, if you wish. Can be frozen.