6 carrots, peeled and diced

1 onion, chopped

2 tablespoons (30 ml) olive oil

3/4 cup (180 ml) pearl barley

4 cups (1 litre) chicken or vegetable broth

1 cup (250 ml) fresh or frozen peas

3/4 cup (180 ml) shredded cheddar cheese

3/4 cup (180 ml) chopped pecans, toasted (optional)

Salt and pepper

In a saucepan, soften the carrots and onion in the oil for about 5 minutes. Add the barley and cook for about 1 minute, stirring constantly. Add the broth and bring to a boil. Cover and simmer over medium heat for about 45 minutes, stirring frequently, or until the barley is tender and has absorbed the liquid.

Add the peas and cook for about 2 minutes. Add the cheese and stir until melted. Season with salt and pepper. Serve and garnish with pecans.

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