Bazaar Vegetable Soup

Servings: 8
Ingredients:

10 c  Cold water
3/4 c  Green split peas
2 tb Pearl barley
1/4 c  Baby lima beans
2 c  Sliced carrots
1 lg Onion, diced
Handful of celery tops, cut
-up
4 tb Commercial chicken soup base
2 tb Butter or margarine
1 ts Dillweed
1 pn Sugar
1/4 c  Buckshot (pellet shaped
-pasta)

Salt and pepper to taste

Place water in stock pot. Add split peas, pearl barley and lima beans.
Cook until peas are mush. Add carrots, onion, celery tops, chicken soup
base, butter or margarine, dill weed, sugar, pasta, salt and pepper. Cook
slowly until vegetables are done. Stir frequently to prevent scorching on
bottom. May be frozen. More water may be added to soup if too thick. Cook
for 3 to 4 hours.

Makes 8 to 10 servings.

NOTE: This recipe was developed by a woman who sells the soup at Hadassah
Bazaars. She says the secret to the soup is long slow cooking and the
addition of the dill weed. It’s a very tasty one!

Posted by Debra Young. Courtesy of Fred Peters.