Ingredients
- 3/4 quick-cooking barley
- 14 1/2 oz vegetable broth
- 2 c peas (frozen)
- 15 oz black-eyed peas
- 1/4 c onion
- 1/4 c parsley
- 1 ts thyme
- 1/2 ts salt
Combine all ingredients in large skillet or saucepan. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until barley is tender.
