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Pea Soup

1 c Split peas; green
1/4 c Barley
1/2 c Lima beans; dried
10 c Water
2 Onion; chopped
2 Bay leaves
1 ts Celery seed; optional
1 ts Basil
1 ts Thyme
2 Carrots
1 Potato; chopped
2 Celery; chopped
1/2 c Parsley sprigs; chopped


Begin by placing peas, barley, and lima beans in large soup pot with 8 cups of water, onion, bay leaves, and celery seed. Cook over low heat, covered, about 1 1/2 hours. Then add the remaining vegetables and seasonings and cook about 45 minutes longer. Add more water if necessary.

HELPFUL HINTS: Also can be made without lima beans; in this case, increase split peas to 2 cups. Freezes well. Makes a good sandwich spread; also good on baked potatoes.


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