Allow me to set the scene before I set the table.
A drafty Philadelphia house on a cold December evening in 1930 is bursting at the seams with love and little mouths to feed. The pantry is lacking, and there are no fancy clothes and no fancy clutter. Not a complaint can be heard as Granny and her four hungry siblings wait for their dinner. Granny’s mother, trying to make ends meet, stirs a big pot simmering on the stove top. I dream myself back to that cold December dinnertime. My imagination warms my soul and a pot of my Grandma’s split pea and barley soup warms my kitchen.
Split Pea and Barley Soup
Prep time: 20 min. Total Time: 1 hour and 20 min. Serves: 4
- 5 c chicken broth
- 3.5 c water
- 1.5 c dried split peas rinsed and drained
- 1/2 c barley
- 1 large carrot diced (3/4 cup)
- 1/2 c chopped onion
- 1 large stalk celery diced (1/2 cup)
- 1 t minced garlic
- 1/4 t dried thyme
- 1/4 t pepper
- Put all ingredients in a 3-4 quart pot.
- Bring to a boil. Reduce heat and simmer uncovered for one hour until peas begin to fall apart when stirred and barley and vegetables are tender