Split Pea, Bean And Barley Soup
|Vegetable oil||1 Tablespoon|
|Onions||2 , chopped|
|Dried green split peas||1⁄2 Cup (8 tbs)|
|Dried lima beans||14 Cup (224 tbs)|
|Barley||1⁄4 Cup (4 tbs)|
|Water||5 Cup (80 tbs)|
|Celery seeds||1 Teaspoon|
|Potato||1 , diced|
|Carrot||1 , chopped|
|Celery stalk with leaves||1 , chopped|
|Dried basil||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
In large heavy saucepan, heat oil over medium heat; add onions and cook, stirring, until tender.
Rinse split peas and lima beans, discarding any shrivelled or discolored ones.
Add to saucepan along with barley, water, bay leaf and celery seeds.
Bring to boil; reduce heat and simmer, covered, for 1 1/2 hours.
Add potato, carrot, celery, basil, salt, thyme and pepper; simmer for 30 minutes or until vegetables are tender.
Remove bay leaf.
If too thick, add water to reach desired thickness.