In a 3-quart soup pot place broth, split peas, onion, carrot, celery and garlic.
Bring to a boil over medium-high heat; reduce heat.
Simmer, uncovered, for 1 hour.
In a food processor or blender container process soup a small amount at a time.
In a soup pot combine pureed soup and barley.
Bring to a boil; reduce heat.
Simmer for 30 to 40 minutes or until barley is tender.
Add salt and white pepper.