1 cup green split peas
1/2 cup pearl barley
1 L veggie stock
1/4 cup dry chopped onion
1 teaspoon garlic powder
2 teaspoons spicy mustard (prepared)
2 teaspoons balsamic vinegar
dash soy sauce
ground pepper (to taste)
Shred the carrot. Combine everything in a medium sized stock pot and bring to a boil.
Turn the heat down and let simmer approximately 1 hour, or until the peas fall apart and the barley is tender.
While it simmers, keep an eye on it and add more stock if it starts to look dry.
This recipe is very hit or miss. I tend to invent as I cook most of the time and this soup turned out very well. The peas and barley are very tasty together! You can replace the dry onion and garlic with fresh substitutes, I just didn't have them on hand.