On cold winter nights, my mother would serve this and it would warm us up right away. She called it Pea Fog, because it can be deliciously thick and filling. Sometimes, she would make it with green peas, and sometimes with yellow. We always loved the surprise.
1 bag of split peas
¼ bag of barley
2 cloves garlic
2 bay leafs
1 Tbsp salt
½ tsp pepper
Fit stock pot with water, and put over fire.
Add peas and spices.
Chop or grate vegetables, and add to pot.
Cook for 1 and a half hours over a medium flame, stirring every 15 minutes.