Green Split Pea & Barley Soup

1
In a large soup pot, combine split peas, carrots, celery and 1 onion with water.
2
Bring to a boil.
3
Stir in barley, bay leaf and garlic, if using.
4
Reduce heat and simmer partly covered for 1 1/2 to 2 hours.
5
Stir occasionally.
6
Add salt and pepper to taste.
7
In a nonstick skillet, heat oil.
8
Saute the remaining 2 onions on medium heat until well-browned, about 6 to 8 minutes.
9
Add onions to soup along with dill.
10
Simmer soup 5 to 10 minutes longer.
11
Discard bay leaf.
12
Reheats and/or freezes well.
13
If soup gets thick, add a little water or broth.