2 c Frozen peas, thawed
3/4 c Quick cooking barley
1/4 c Parsley, chopped
1/4 c Onion, chopped
1 ts Thyme
1/2 ts Salt
15 oz Black eyed peas, cooked
14 1/2 oz Vegetable broth
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.