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| Source: Susan G. Scott |
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Cooking Time: 2 - 2 1/4 hours
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| INGREDIENTS: |
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1 onion
2 Tablespoons olive oil
1 Bay leaf
1/2 teaspoon celery seed
1 cup dry split green peas
1/4 cup barley
1/2 cup lima beans
2 quarts (that's about 8 cups or 2 liters) water |
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2 teaspoons salt
Dash pepper
1 chopped carrot
3 diced celery stalks
1/2 cup chopped parsley
1 diced potato
1/2 teaspoon basil (or a cube of pesto)
1/2 teaspoon thyme |
| INSTRUCTIONS |
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Sauté onion with oil, bay leaf and celery seed.
Add peas, barley beans and water and simmer 1 1/2 hours.
Add Salt, pepper, carrots, celery stalks parsely, potato, basil and thyme and simmer another 30 -45 minutes.
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| Note: Really great tasting, healthy soup. I've already cut the celery seed amount in half bu it could probably be reduced to 1/4 teaspoon and might taste even better. CU |
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