Pea Soup

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PEA SOUP

Source: Mary McDougall

 

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

too!

 

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

 

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.