What about ME Mama?

Going through ol'pictures on the computer a few nights ago with Lauren, we came across the pictures from years ago when Megan & I started this cooking blog adventure.  Lauren loved the pictures, especially when she made her debut in some of the later cooking classes.

A few days later I was hit with the question "Mama, when are you going to teach ME how to cook like sissy did in the pictures?" Well, if you know me, I am always up for a challenge & ready to take on more!
Off we go . . ..
My recipe is nothing special, but it's a comforting warm bowl of meatless yummy.  It's a combo of ideas from a few recipes that are inexpensive & pairs perfectly with a drizzle of a good olive oil and a chunk of warm sourdough.
Ingredients:
Bag of green split peas
1 white onion
4 carrots
6 celery stalks
2 tablespoons olive oil
7 cloves of garlic
2 packs of Knorr homestyle chicken stock  - no better!
http://www.knorr.com/product/category/245804/homestyle-stock-?utm_source=google&utm_medium=cpc&utm_term=knorr_homestyle_stock&utm_campaign=always_on-_branded_product
10 cups of water
1 cup of quick cook barley ( I love the Trader Joes brand - $1.79 a bag)
2 sprigs of thyme
3 sage leaves - I only added the thyme & sage becuz' I had them in the fridge for my herb omelets.  I normally just add poultry seasoning so I can use up the leftover from Thanksgiving.

 Sautee the onion, celery & carrots in the olive oil.  When they are soft add garlic for a minute.  Lauren smelled the garlic & gagged.  Is she really my daughter? 




Rinsed the peas and add to the veggies along with the chicken stock packets, herbs and water.
Bring to a boil and let it simmer with the lid on for 45 minutes on low. 
Pick out the thyme stems & sage leaves.  Puree the soup down to your desired consistency. I use a hand blender so I can puree right in the pot. Mine is similar this this one: http://www.amazon.com/Cuisinart-CSB-75BC-2-Speed-Immersion-Blender/dp/B00ARQVM5O/ref=sr_1_9?ie=UTF8&qid=1375938963&sr=8-9&keywords=braun+hand+blender
Jim hates cooked carrots, so I puree it thoroughly to hide the evidence.

Then, bring soup back to a boil, add the barley, turn down to medium and let slowly boil for 10-15 minutes with the lid off so the soup thickens. Let it cool & yell DINNER! 
I usually do this in the morning or afternoon then leave covered until it's time to eat.  I feel like it gives time for all the flavors to get yummier ;)
Ate some for dinner and bottled the rest for the week.

Though most of the classes with Megan never made it to the blog, teaching Meg to cook was such an empowering experience for her.  Meg has become pretty much self sufficient in the kitchen.
My goal is to give Lauren that same confidence and encourage her to expand her culinary palette.
Until next time . . . 
BON APPETIT!