Old Fashioned Split Pea and Barley Soup

It's a rather cool and rainy day today. Even the dogs don't want to be outside. I was reviewing Rose Reisman's book again and happened upon her low fat recipe for pea soup - 167 calories per serving. I knew my mother would appreciate this soup so during commercials of the England/US soccer game I managed this 6 serving recipe, had some, and the game is still on. Quick, easy, tasty - what more can I say.

1/4 cup pearl barley
2 cups water (or vegetable or chicken stock)
2 tsp vegetable oil
1 cup chopped onion
2/3 cup chopped carrots
2 tsp finely chopped garlic
4 cups vegetable (or chicken) stock
1 cup peeled and chopped potato
3/4 cup green split peas
1/4 tsp salt
1/4 tsp pepper

1. Combine the barley and the 2 cups of water in a large saucepan and bring to a boil. Reduce the heat and simmer, covered, for 25 minutes or until the barley is just tender. Drain any excess liquid. Set aside.
2. Lightly coat a large, nonstick pot with cooking spray, add the oil and set over medium heat. Add the onion and saute for 5 minutes or until just softened. Add the carrots and garlic, and cook for another 5 minutes or until the carrots are slightly softened.
3. Stir in the 4 cups of stock and the potato, split peas, salt and pepper. Bring to a boil, then reduce the heat to low and simmer, covered for 35 minutes or until the split peas are tender.
4. Puree 2 cups of the soup in a blender or food processor. Return the pureed soup to the saucepan and stir in the barley. Heat through and serve.

Happy First Anniversary to Psychgrad and "R" - Can you believe it's been a whole year?