Hearty pea soup

Yield: 1 Servings

Measure Ingredient
1 Onion; diced
Broth for sauteing
1 Bay leaf; (optional)
1 teaspoon Celery seed
1 cup Green split peas; (uncooked)
¼ cup Barley
½ cup Lima beans; ( I have left these out)
2 quarts Water
2 teaspoons Salt
1 dash Pepper
1 Carrot; chopped
3 Stalks celery; diced
½ cup Chopped parsley; (optional)
1 Potato; diced
½ teaspoon Basil
½ 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@...> on Dec 8, 1997

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