Recipe - Hearty Pea Soup

1 Onion; minced
Broth for sauteing
1 Bay leaf; (optional)
1 teaspoon Celery seed
1 cup Green split peas; (uncooked)
One fourth cup Barley
One half cup Lima beans; ( I have left
these out)
2 qt Water
2 teaspoon Salt
1 ds Pepper
1 Carrot; chopped
3 Stalks celery; minced
One half cup Chopped parsley; (optional)
1 Potato; minced
One half teaspoon Basil
One half teaspoon Thyme

A delicious pea soup recipe from Laurel's Kitchen cookbook. Since it has
barley, I thought I'd post if for Karen. I've made this recipe many times.

Saute onion in broth (original recipe used 2 T oil) until soft, along with
bay leaf and celery seed. Stir in peas, barley and limas. Add 2 quarts
water and bring to a boil. Cook on low heat, partially covered, for about
an hour and a half.

Add salt, pepper, vegetables and herbs. Turn heat down as low as possible
and simmer another 30 to 45 minuts. Thin with additional water of stock as
you like. Correct seasonings. Makes about 8 or 9 cups.

Posted to fatfree digest V97 #289 by BHATPHOACC BHATPHOACC@aol.com on Dec
8, 1997