Dill Flavored Split Pea and Barley Soup

Hearty soup is really delicious on cold winter nights! We are actually experiencing a cold spell in Scottsdale- something we haven't seen in several years and I am loving it!  This yummy split pea soup is flavored with dill.  Skeptical?  Just try it!

Ingredients:
1 cup split peas
1/2 cup barley  (leave out for gluten free and add 1 large baking potato, peeled and chopped)
3 cloves diced garlic
1 small baking potato, peeled and chopped
1 medium onion, chopped
2 carrots, peeled and chopped
2 tbsps. dried dill weed, divided
1-2 tsps. Old Bay Seasoning
Salt/Pepper to taste
3 cups water
3 cups vegetable broth
1 tbsp. grape seed oil
*Optional, 2 tsps. Italian red pepper flakes (if you want a little heat)

Instructions:
In large stock pot, bring all ingredients except vegetable broth and 1 tbsp. dill weed, salt, and pepper to boil. Reduce to simmer and simmer for about 1 & 1/2 hours.  When peas and barley are soft, transfer half the mixture to blender, then pour 1 & 1/2  cups vegetable broth and puree until mixture is still a bit lumpy but not totally smooth.  Repeat with the remaining mixture and vegetable broth.  Pour soup into stock pot, then add remaining dill weed and red pepper flakes if you choose that option.  Add salt and pepper to taste.  It needed, add more water. Simmer for another 15 minutes to allow flavors to blend.