Directions: In a large kettle, add 2 Tbs oil, 1 bay leaf, 2 Tbs real bacon bits, and soup mix to 8 cups of water. Simmer 1 hour on medium heat. Add 2 medium diced potatoes and 1 shredded carrot. Cook for another 30 minutes. If soup becomes too thick, add more water. Serve with a spoonful of sour cream in the middle. Serves six. Try blending in the pan for a smoother, creamier soup.
Ingredients: Split peas, barley, dried onions, salt, spices.
