| 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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