This is slightly adapted from the pea soup recipe in The New Laurel's
Kitchen (a most excellent cookbook for the new or aspiring vegetarian!).  
I had a request to make this one available from a vegetarian friend who 
can only ever find split pea soup with ham in it (Ajay, enjoy!)...  
I made this for Christmas dinner this year (1997), using short-grain 
brown rice for the barley because I forgot I didn't have any barley.  
It was a bit grainier than usual, but tasted just fine!

Hearty Pea Soup
---------------

1 large onion, chopped
1 bay leaf
1 tsp celery seed
1 C split green peas
1/4 C barley
1/2 C baby lima beans
2 quarts water
2 tsp salt (optional, to my tastes, though my Dad salted the living 
	daylights out of his bowl after I left it out!)
dash pepper
1 carrot, chopped
1 potato, diced (I use Yukon Gold)
3 stalks celery, diced
1/2 C chopped parsley (optional, at least in this household)
1/2 tsp basil
1/2 tsp thyme

Saute the onion, bay leaf and celery seed until the onion is soft, adding
a bit of water here and there to keep it from burning.  Stir in the peas,
barley & beans, and add the water.  Bring to a boil, then cook on low
heat, partially covered, for about 90 minutes.

Add the remaining ingredients.  Turn the heat down as low as you can, and 
simmer another 30-45 minutes, stirring often.  Thin with additional water
or stock, if necessary.

If you don't mind your soup a bit chunky, it's now ready.  If you prefer
your soup a bit more creamy, puree it and then serve.