SPLIT PEA SOUP WITH BEANS AND BARLEY

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 cups water
2 cups onions -- diced
1 1/2 cups carrots -- diced
2 cups celery -- diced
2/3 cup fresh parsley -- minced
4 green onion -- thinly sliced
2 cloves garlic -- minced
1 medium zucchini -- quartered & sliced
1/3 cup green split peas
1/3 cup yellow split peas
2 1/2 tablespoons barley
2 tablespoons baby lima beans or other tiny white beans
3 tablespoons ajuki beans
1 tablespoon powdered vegetable broth
dash seasoned salt or any salt-free seasoning
dash freshly ground pepper

Bring water to a boil in a large soup pot. Add the
ingredients in the order given, except for teh salt and
pepper, which can be added at the end o fthe cooking time.

Return soup to a boil, skimming off any foam or scum that
comes to the surface with a large spoon. (Repeat this
skimming process several times in the first half-hour of
cooking, until no more scum forms.) Cover and reduce heat
to medium-low.

Simmer soup for 2 1/2 hours, stirring periodically to
ensure that the barley isn't sticking. At end of cooking
time, adjust seasonings to taste.