Bazaar Vegetable Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
10 cup: Cold water,
3/4 cup: Green split peas,
2 tbsp: Pearl barley,
1/4 cup: Baby lima beans,
2 cup: Sliced carrots,
1 large: Onion, diced
Handful of celery tops, cut up
4 tbsp: Commercial chicken soup base,
2 tbsp: Butter or margarine,
1 tsp: Dillweed,
1 pinch: Sugar,
1/4 cup: Buckshot, pellet shaped pasta
Directions:
Salt & 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. Its a very tasty one!
Posted by Debra Young. Courtesy of Fred Peters.
Source from luhu.jp
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. Its a very tasty one!
Posted by Debra Young. Courtesy of Fred Peters.
Source from luhu.jp