CPK Smashed Pea & Barley Soup

Made this CPK Copycat Smashed Pea and Barley Soup the other day and it was SO good, it motivated me to bring back a soup habit.  When I made it, I blended half of my raw chopped carrots with some of the cooking liquid, just so the kids wouldn't see quite so many "cooked carrots," which they seem to think they don't like lately.  I also had a ten minute quick cooking barley, so I added it for the last ten minutes of cooking.  Actually, I may have even cooked it separate and added it, because the soup got so thick.  

CPK Smashed Pea and Barley Soup
½ cup pearl barley
2 quarts water
2 bay leaves
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon chopped fresh thyme (or ½ tablespoon dried)
2 teaspoons minced garlic
½ teaspoon rubbed dried sage
Large pinch ground cumin
1 ½ cups diced carrots
2/3 cup minced onion
1/3 cup finely diced celery
¼ cup thinly sliced green onion tops, optional 

1 pound dried split peas, sorted and rinsed

In large pot, combine peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic, sage and cumin. Bring to a boil over high heat. Reduce heat to a low simmer, cover and cook about 20 minutes, stirring occasionally.

Stir in carrots, onion and celery. Cover and simmer until vegetable are tender, another 25 to 30 minutes. (Check periodically, adding small amounts of additional water if needed.) Discard bay leaves. Ladle soup into warmed soup bowls and garnish with green onion tops, if desired.