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I started using both yellow and green split peas and share that with you here.
This recipe comes from The New Laurel's Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal 1976, 1986 by The Blue Mountain Center of Meditations, Inc and Ten Speed Press
This mix contains the yellow and green split peas, the hulled barley, and the lima beans. No seasoning included.
In addition you will need:
1 onion, diced
1 Tablespoons oil
1 bay leaf
1 teaspoon celery seed
2 quarts water
2 teaspoons salt
1 carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley
1 potato, diced
1/2 teaspoon basil
1/2 teaspoon thyme
Saute onion in oil until soft, along with bay leaf and celery seed. Stir in peas, barley, and limas. 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 to 45 minutes. Thin with additional water or stock as you like. Correct seasonings.
Makes about 8 to 9 cups.