Pea Soup
This is my family's favorite pea soup. I have been making this version for over 25 years. This tastes even better the next day and it is great over baked potatoes, too!
Serves: 8-10
Prep Time: 15 min
Cook Time: 120 min
Ingredients
1 Cup
Green split peas
1/2 Cup
Dried baby lima beans
1/4 Cup
Barley
8 Cups
Water
1
Onion, chopped
2
Bay leaves
1 Tsp
Celery seed
2 Cups
Vegetable broth
2
Carrots, chopped
2
Potatoes, chunked
2 Stalks
Celery, chopped
2 Tbsp
Parsley flakes
1 Tsp
Basil
1 Tsp
Paprika
1/8 Tsp
White pepper
Freshly ground pepper to taste
Directions
1
Place split peas, lima beans, barley and water in a large pot. Bring to a boil, reduce heat and add bay leaves and celery seed. Cover and cook over low heat for 1 hour. Add remaining ingredients and cook for an additional 1 hour.
Hint: If you want to make this without the lima beans, increase the split peas to 2 cups and reduce the initial cooking time to 1/2 hour. This freezes well and reheats well. For a delicious smoky flavor, try adding a couple drops of liquid smoke to the soup about 15 minutes before the end of the cooking time.
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