Pea and Barley Soup

You’ll Need:
1 lb White Acre Peas
2 Yukon Potatoes, diced
3 Carrots, peeled and sliced
1 Shallot, diced
1/2 cup Carrot Tops, diced
1 Garlic Clove, diced
1 TBSP Butter
1/2 cup Barley, uncooked
32 oz of Vegetable or Chicken Broth of choice (I use Wolf Gang Puck’s Organic Chicken Broth)
1 cup of Water
pinch of Salt
dash of Pepper

In a skillet, prep the peas, carrots, shallot and garlic by cooking on medium heat for approx. 10 minutes. In a soup pot, combine broth, water, salt, pepper, barley, potatoes and carrot tops and bring to a boil. Add skillet items when they are done. Cook together for 30-40 minutes (or until the barley is done). Serve with a smile.


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