Lenten Pea Soup - cooking recipe

Ingredients

1 lb. split peas
3 qt. boiling water
1 stalk celery
1 onion
2 carrots
2 potatoes
8 oz. can tomato sauce
1 Tbsp. barley
salt and pepper
mushrooms

Preparation

Place washed peas into boiling, salted water and cook until soft.
Add barley, celery, carrots and potatoes.
Cook over low heat stirring occasionally to keep from burning.
In a skillet, saute some onion in cooking oil.
Add tomato sauce and mushrooms. Cook a few minutes.
Add to peas.
Cook until vegetables are done.