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Hearty Pea Soup

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.


1 onion, diced
Broth for sauteing
1 bay leaf  (optional)
1 teaspoon celery seed

1 cup green split peas (uncooked)
1/4 cup barley
1/2 cup lima beans ( I have left these out)
2 quarts water

2 teaspoons salt
dash pepper
1 carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley (optional)
1 potato, diced
1/2 teaspoon basil
1/2 teaspoon thyme

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

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.

Thanks to all for your great recipes and tips.

Barbara in Florida