Hearty Meaty Pea Soup

Method

1. fre Language evolves, and what one generation considers a mistake may be perfectly acceptable to a later generation.
2. Thus it is with the word pea.
3. The Original singular Old English word was pease, but because it sounds plural, the singular became pea.
4. Never mind.
5. A rose by any other name—I mean, a pea soup by any other name will taste just as good.
6. 1 1/2 pounds chuck steak, cut into 1/2-inch cubes, or beef stewing cubes 2 tablespoons vegetable oil 1 onion, chopped 1 (1-pound) bag dried split peas, rinsed 1/2 cup pearled barley, rinsed 3 cloves garlic, minced 1 medium carrot, chopped 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon dried thyme 2 quarts chicken broth .
7. Spray a Dutch oven or large pot with cooking spray and sear the meat over high heat until crusty brown on all sides, about 3 minutes per side.
8. Transfer the meat to a large plate and reduce the heat to medium.
9. .Add the oil to the skillet.
10. Add the chopped onion and cook, stirring frequently, until browned, about 10 minutes.
11. .Add the meat back to the pot along with the peas, barley, garlic, carrot, salt, pepper, thyme, and chicken broth.
12. Bring to a boil, then reduce the heat to low and simmer for 2 1/2 hours, stirring occasionally to prevent scorching.
13. Serve with thick slices of crusty bread, if desired.