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This thick, wholesome soup is perfect for winter, but can definitely be made all year long.
1 cup Gefen Yellow Split Peas
1 cup Gefen Green Split Peas
1/2 cup navy beans
1/2 cup barley
8 carrots, peeled and shredded
6 to 7 cubes Gefen Frozen Garlic
oil, for sautéing
1 and 1/2 tablespoons salt
pepper, to taste
Fill an eight-quart pot halfway with water. Add split peas, beans and barley and bring to a boil.
Meanwhile, in a large frying pan, sauté carrots and garlic in oil for about 15 minutes, stirring constantly to prevent burning.
Add carrots to the pot. Season with salt and pepper. Cover, reduce fire to low, and cook for three hours.
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