A comforting and nutritious soup perfect for any day of the week.
Chop the carrots, celery, and one onion into small pieces.
Uniform chopping ensures even cooking and a consistent texture.
In a large soup pot, heat one tablespoon of olive oil over medium heat.
Heating the oil before adding ingredients helps to release their flavors.
Add the chopped vegetables and sauté until softened, about 5 minutes.
Stir frequently to prevent sticking and ensure even cooking.
Add the split peas, vegetable broth, bay leaf, and garlic to the pot.
Rinse the split peas before adding to remove any debris.
Bring the mixture to a boil, then reduce the heat and simmer, covered, for 1 hour.
Check occasionally and stir to prevent the peas from sticking to the bottom.
Add the pearl barley and continue to simmer for an additional 30 minutes.
If the soup thickens too much, add a bit more broth or water.
Meanwhile, slice the remaining onion thinly and sauté in a nonstick skillet with the remaining olive oil until caramelized, about 10 minutes.
Caramelizing onions adds a sweet and rich flavor to the soup.
Add the caramelized onions and fresh dill to the soup, stirring well.
Adding fresh herbs at the end preserves their vibrant flavor.
Season the soup with salt and pepper to taste, remove the bay leaf, and serve warm.
Taste and adjust the seasoning as needed for a balanced flavor.
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