1 cup yellow split peas
1/2 cup hulled whole barley
1 large onion, diced
4" strip kombu seaweed, sliced thinly
4 carrots, diced
4 stalks celery, diced
1 cup swiss chard, chopped
5 cups water
1 teaspoon curry
salt and pepper, to taste
1. Put everything except salt and pepper into a large pot or crockpot.
2. Let it cook over low heat for several hours, or until the peas have broken up.
3. Season with salt and pepper as required before serving with a big chunk of vegan bread and fresh cucumber slices.