Split Pea, Beef, and Barley Soup

The combination of the two soups gives this recipe the piquancy of pea soup and the rich nutty taste of beef and barley. The dish is made according to the recipe of Lainie Feingold.
Heat the oil in a 9-to 10-cc saucepan over medium-high heat. Season the beef with 1 1/2 teaspoons of salt and 1 teaspoon of pepper, then fry on all sides in two portions. Set aside.Add the leeks, parsnips, celery, and remaining 3 1/2 teaspoons of salt and 2 teaspoons of pepper. Cook, stirring frequently, until the onion is tender, about 5 minutes. Return the beef to the pan and add the peas, Lima beans, and 4 teaspoons of water. Turn up the heat to high and bring to a boil. Reduce the heat to a simmer and cook uncovered for 1 hour, stirring occasionally.Add the pearl barley and simmer for 45 minutes. Add the carrots and cook for another 20 minutes. Add salt and pepper to taste.