So good, from "Laurel's Kitchen," by Laurel Robertson et al.
1 onion, diced
2 tbsp. oil
1 bay leaf
1 tsp. celery seed
1 cup green split peas
1/2 cup barley or rice
2 quarts water
2 tsp. salt
dash pepper
1 small carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley
1 small potato, diced
1/2 tsp. basil
1/2 tsp. thyme
Saute onion in oil until soft, along with bay leaf and celery seed. Stir in peas and barley. Add 2 quarts water and bring to a boil. Cook on low heat, partially covered, for about an hour and a half.
Add salt, pepper, vegetables, and herbs. Turn heat down as low as possible and simmer another 30-45 minutes. Thin with additional water or stock, as you like. Correct seasonings.
Makes about 8 to 9 cups.
Recipe section