Pea Soup

From https://www.drmcdougall.com/wp/wp-content/uploads/McDougall-Mealplan-Recipes.pdf

Preparation Time: 15 minutes

Cooking Time: 2 hours
Servings: 8-10

8 cups water

1 cup green split peas
1/2 cup dried baby lima beans
1/4 cup barley
1 onion, chopped
2 bay leaves
1 teaspoon celery seed
2 carrots, chopped
2 potatoes, chunked
2 celery stalks, chopped
2 tablespoons parsley flakes
1 teaspoon basil
1 teaspoon paprika
1/8 teaspoon white pepper
salt and freshly ground black pepper to taste

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.