Crock Pot Soup (made before Shabbos and ready for Lunch, perfect for Winter) 3/4 cup split pea (green or yellow) 1/2 cup pearl barley 2 whole peeled onions 4 carrots (whole) salt (1 Tbsp) and pepper 3 Tbsp oil (can use chicken or meat bones for fat) Place all ingredients in crock pot. Fill 3/4 of the pot with water. Place insert in crock pot and turn it on low. Enjoy your Shabbos Dinner. By lunch the soup will be ready. BETEAVON!! Nava Gelband, Riverdale, NY

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