From the menu of ... Sweet Tomatoes

A: Here's another seasonal favorite from the generous chefs at Sweet Tomatoes. If you'd like to try this recipe at one of their Atlanta locations, hurry in because it's only on the menu until Jan. 14. The vegetable soup base is available on the soup aisles of some well-stocked grocery stores and at the DeKalb Farmers Market.

Don’t be daunted by the fact that the recipe makes 20 cups. This soup is even more delicious after a day or two of sitting. I wouldn’t suggest freezing it because of the fresh potatoes, but I found that leftover soup kept fine for a week.

Patrons of Sweet Tomatoes might be interested to know it’s now a certified green restaurant. Its parent company, Garden Fresh Restaurant Corporation, is now the largest restaurant chain in the U.S. certified by the Green Restaurant Association. Upgrading the restaurants’ lighting, cleaning products and use of recyclable materials are a few steps it's taken to meet the requirements for certification.

Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of” and the name of restaurant in the subject line.

Sweet Tomatoes Split Pea and Potato Barley Soup

Hands on: 30 minutes

Total time: 1 hour, 30 minutes

Makes: 20 cups

1/4 cup canola oil

2 1/4 cups chopped onions, 1/4-inch dice (about 2 large onions)

2 cups chopped carrots, 1/4-inch dice (about 5 carrots)

1 1/2 cups chopped celery, 1/4-inch dice (about 5 stalks celery)

1 tablespoon minced garlic

12 cups water

6 1/2 cups cubed potatoes, 1/2-ince dice (about 2 1/2 pounds potatoes)

2 1/2 cups dried green split peas (1 pound, 4 ounces)

3/4 cup dry barley (4 ounces)

2 tablespoons vegetable soup base

2 bay leaves

1 1/4 teaspoons kosher salt

3/4 teaspoon dried basil

3/4 teaspoon black pepper

1/2 teaspoon dried thyme

3 tablespoons chopped fresh parsley

In a large soup pot, heat oil over medium-high heat, about a minute. Add onions, carrots and celery and saute until soft, about five minutes. Add garlic and stir to combine. Saute until garlic is fragrant, about a minute. Add water, potatoes, peas, barley, soup base, bay leaves, salt, basil, pepper and thyme. Bring mixture to a boil. Reduce heat, and simmer approximately an hour or until split peas and barley are soft and fully cooked.

Turn off heat. Season to taste with salt and pepper. Stir in chopped fresh parsley. Remove bay leaves and serve.

Per 1-cup serving: 193 calories (percent of calories from fat, 15), 9 grams protein, 34 grams carbohydrates, 9 grams fiber, 3 grams fat (trace saturated fat), trace cholesterol, 172 milligrams sodium.