Split Pea Soup

Name: Split Pea Soup
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8-10
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

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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