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
1/4 cup chopped cauliflower (optional)
1/4 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.  My husband
adds some when he dishes it up.)  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.