Split Pea Soup
By Mary McDougall
This tastes even better the next day and is great over baked potatoes, too!
Serves: 8-10
Prep Time: 15 min
Cook Time: 120 min
Ingredients
8 Cups
Water
1 Cup
Dried split peas
1/2 Cup
Dried baby lima beans
1/4 Cup
Dried barley
1
Onion, chopped
2
Bay leaves
1 Tsp
Celery seed
2 Cups
Vegetable broth
2
Carrots, chopped
2
Potatoes, cubed
2 Stalks
Celery, chopped
2 Tbsp
Parsley flakes
1 Tsp
Basil
1 Tsp
Paprika
1/8 Tsp
White pepper
Freshly ground black 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 1 additional hour.
Hints: 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 recipe freezes 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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