Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12              cups  water -- boiled
  2               cups  split peas -- ready to cook
  1             medium  onion -- chopped
                        pepper -- freshly ground
  23             grams  chicken bouillon cube -- knorr, 2 cubes
  4                     carrots -- peeled & sliced
  4        tablespoons  pearl barley

Preparation:

1. Measure all ingredients and set aside. 2. In a stockpot or Dutch oven, bring water to a boil. 3. Add remaining ingredients to boiling water, then turn stove element down to level where mixture just boils. Cook, stirring occasionally to prevent soup from sticking to pot. Continue simmering until the peas and onions are pureed. 4. Serve or freeze in individual serving containers.

Nutritional Information:

175 Calories (kcal); 1g Total Fat; (4% calories from fat); 11g Protein; 32g Carbohydrate; trace Cholesterol; 453mg Sodium