Split Pea Soup

½ cup dry split peas
¼  cup dry lima beans
1/8 cup barley
4 cups water
1 yellow onion, chopped
  1 bay leaf
½ tsp. celery seed
1 carrot, sliced
1 stalk celery, sliced
1 potato, chopped
¼ tsp. paprika
1 Tbsp. parsley flakes (or ¼ cup chopped fresh parsley)
½ tsp. basil

In a large pot, combine peas, lima beans, barley, water, onion, bay leaf and celery seed. Bring to a boil, reduce heat, cover and simmer for 1 ½ hours. Add remaining ingredients, cover and simmer an additional 45 minutes. (In a slow cooker, combine all ingredients and cook 4 hours on high or 8 hours on low.) Remove bay leaf  before serving. Serves 4.  (Veg. Times—Sept 1989 revised.)