| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans, Soups, Low-fat, Mcdougall | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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