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PEA SOUP




Source of Recipe


Mary McDougall


Recipe Introduction


This tastes even better the next day and it is great over baked potatoes,too!


List of Ingredients




1 cup green split peas
1/2 cup dried baby lima beans
1/4 cup barley (substitute rice if gluten free is required)
8 cups water
1 onion, chopped
2 bay leaves
1 teaspoon celery seed
2 cups vegetable broth
2 carrots, chopped
2 potatoes, chunked
2 celery stalks, chopped
2 tablespoons parsley flakes
1 teaspoon basil
1 teaspoon paprika
1/8 teaspoon white pepper
freshly ground black pepper to taste

Recipe



Place split peas, lima beans, barley and water in a large pot. Bring to a
boil, reduce heat and add bay leaves and celery seed. Cover and cook over
low heat for 1 hour. Add remaining ingredients and cook for an additional 1
hour.

Hints: If you want to make this without the lima beans, increase the split
peas to 2 cups and reduce the initial cooking time to 1/2 hour. This
freezes well and reheats well.