PEA SOUP

Ingredients for Pea Soup

2 oz. chopped salt pork
1 bay leaf
1 lb beef chuck in chunks
1 teaspoon thyme
3 onions thinly sliced
3 Tablespoons Dijon mustard
1 teaspoon flour
114 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

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 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.

Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. Remove bay leaf and discard. Serve Pea soup.

This is the way to Prepare delicious Pea soup.