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- 1 cup barley, not quick
- 1 T apple cider vinegar
- 1/2 cup split peas
- 1 lb. ground lamb
- 1 large yellow onion, peeled and chopped
- 2 medium carrots, peeled and chopped
- 2 ribs celery, chopped
- 2 garlic cloves, peeled and sliced thin
- 1-1/2 teaspoons dried thyme
- 2 bay leaves
- 2 tsp. salt
- 1/4 tsp. black pepper
- 10-12 cups water, plus more for soaking the peas and barley
- fresh spinach, washed and chopped (1 or 2 cups)
View Full Recipe at bcmom's kitchen
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