Split Pea & Barley Soup

I love this soup. I didn't have barley the first time and made it with wild rice. It was great but I love it more with barley. It's from allrecipes.com but I am adding my modifications. I just throw the garlic, onion and bay in at the same time as the water and I've changed the recipe below to have the carrots and other veggies go in 90 minutes before it's done. not 60. Doubles very easily.

Ingredients

* 1 tablespoon vegetable oil
* 1 onion, chopped
* 1 bay leaf
* 3 cloves garlic, minced (or garlic powder, to taste)
* 2 cups dried split peas
* 1/2 cup barley
* 1 1/2 teaspoons salt
* 8 cups water
* 3 carrots, chopped
* 3 stalks celery, chopped
* 3 potatoes, diced (left them out once, used turnips once, LOVED the latter)
* 1/2 cup chopped parsley (I forgot this the second time)
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried thyme
* 1/2 teaspoon ground black pepper

Directions

1. In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 1.5 hours, stirring occasionally.
2. Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another 1.5 hours, or until the peas and vegetables are tender.