• 2 pounds dried split peas
• 1/4 pound pearled barley
• 1/2 to 1 yellow onion, diced
• 1 carrot, diced
• Fresh dill, to taste
• Garlic powder, to taste
• Salt & pepper, to taste

Rinse beans, add to 3 quarts cold water in a large stockpot with baking soda and let stand overnight.

Rinse peas again and remove from pan. Refill pot with water, cook barley for 15 minutes. Add peas, making sure water is covering them by at least an inch. Bring to a rolling boil, add vegetables and spices. Boil until done, keep checking the water level and stir occasionally.