How to make it

  • In a large heavy bottom pot, simmer peas until tender about 1 hour.
  • if raw, cook sausage until slightly browned, (precook covered with a little water and cook until water evaporates and then turn occasionally until browned),
  • take cooked or kielbasa type sausage and slice into 1/4 to 1/2 inch slices
  • saute sausage slicesuntil cut sides startto brown,
  • add onions keep sauteing,
  • add celery and carrot and keep sauteing.
  • put all ingredients except salt and pepper into pot of soft peas.
  • add enough water so that it seems to be slightly too much, but not so much that its going to be watery after everything cooks.. better to add more water later than too much to start...
  • simmer until the barley is well cooked, adding water as needed ( must be thick, but still qualify as "soup") go about a 1/2 cup at a time...
  • S&P to taste..
  • ENJOY!!!

Reviews & Comments 1

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    " It was excellent "
    elgourmand ate it and said...
    I may have to cut this in half as there are only six of us but the recipe looks really, really good. Really nice balance of flavors. Thanks for the post. RJ
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