---------- Recipe via Meal-Master (tm) v8.01
       Title: Pea soup
  Categories: Beans, Soups, Low-Fat, Mcdougall
       Yield: 8 servings
       1 c  Split peas; green
     1/4 c  Barley
     1/2 c  Lima beans; dried
      10 c  Water
       2    Onion; chopped
       2    Bay leaves
       1 ts Celery seed; optional
       1 ts Basil
       1 ts Thyme
       2    Carrots
       1    Potato; chopped
       2    Celery; chopped
     1/2 c  Parsley sprigs; chopped
   Recipe by: McDougall Plan Begin by placing peas, barley, and lima beans in
   large soup pot with 8 cups of water, onion, bay leaves, and celery seed.
   Cook over low heat, covered, about 1 1/2 hours. Then add the remaining
   vegetables and seasonings and cook about 45 minutes longer. Add more water
   if necessary.
   HELPFUL HINTS: Also can be made without lima beans; in this case, increase
   split peas to 2 cups. Freezes well. Makes a good sandwich spread; also good
   on baked potatoes.
   From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994