Split Pea Soup

From: eas@osupyr.mps.ohio-state.edu (Elizabeth A. Stasny)

16 ounce bag of split peas
2 medium onions, chopped
2 cloves garlic, finely chopped
1 carrot, finely chopped
¼ cup chopped cauliflower (optional)
¼ cup pearled barley
pepper to taste

Rinse peas.  Cover peas with about 6 cups of water.  Add onions,
garlic, carrot, cauliflower, and pepper.  (I don't add salt at
all.) Cook in microwave, crock pot, or on the stove until the
peas are soft and the texture of the soup is fairly smooth.
(This always takes longer than I think it will.  I will often
leave this in the crock pot on low overnight and then finish it
up for 45 minutes in the microwave the following day.)  Add the
barley and cook for about 20 more minutes until the barley is done.