1 onion, diced
1 bay leaf
1 c. green split peas
1/2 c. lima beans
2 tsp. salt
1/2 tsp. basil
1 carrot, chopped
1/2 c. chopped parsley
2 tbsp. vegetable oil
1 tsp. celery seed
1/4 c. barley
10 c. cold water
Dash of pepper
1/2 tsp. thyme
3 ribs celery, diced
1 potato, diced

Saute onion in oil until soft, along with bay leaf and celery seed. Stir in peas, barley, and lima beans. Add cold water and bring to boil. Cook on low heat, covered, for about 1 hour and 20 minutes.

Add salt, pepper, basil, thyme, carrot, celery, parsley, and potatoes. Turn heat down as low as possible and simmer another 30 to 45 minutes. Thin with additional water or stock if necessary. Makes 8 to 9 cups.