Subscribe for 99¢

California Pizza Kitchen>

Yield: 6 to 8 servings (about 10 cups).

1 pound dried split peas, sorted and >rinsed>

1/2 cup pearl barley>

2 quarts water>

2 bay leaves>

2 teaspoons salt>

1 tablespoon soy sauce>

1 tablespoon chopped fresh thyme or >1 1/2 teaspoons dried>

2 teaspoons minced garlic>

1/2 teaspoon rubbed sage>

1/8 teaspoon ground cumin>

1 1/2 cups diced carrots>

2/3 cup minced onion>

1/3 cup diced celery>

1/4 cup sliced green onion tops>

In a large pot, combine split peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic, sage and cumin. Bring to a boil over high heat. Reduce heat to a very low simmer; cover and cook for 1 hour, stirring occasionally.

Stir in carrots, minced onion and celery. Cover; simmer until vegetables are tender, 20 to 30 minutes more. Discard bay leaves. Taste; add more salt if needed. Ladle into warmed soup bowls and garnish with green onions.

PER SERVING:> 317 calories; 1g fat (3 percent of calories from fat); no saturated fat; no cholesterol; 18g protein; 59g carbohydrate; 9.5g sugar; 20g fiber; 1056mg sodium; 61mg calcium; 905mg potassium.