Pea soup

Title: Pea soup

Categories: Beans, Soups, Low-Fat, Mcdougall

Yield: 8 servings

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

Recipe by: McDougall Plan 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.

34, Uploaded June

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