Bazaar vegetable soup Recipe

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Bazaar vegetable soup

Artist:	_	Yield:	8
Categories:	Soups & Stews, Vegetables	Rating:	0
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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)

Procedures:

1	Salt & pepper to taste
2	place water in stock pot.
3	Add split peas, pearl barley and lima beans.
4	Cook until peas are mush.
5	Add carrots, onion, celery tops, chicken soup base, butter or margarine, dill weed, sugar, pasta, salt and pepper.
6	Cook slowly until vegetables are done.
7	Stir frequently to prevent scorching on bottom.
8	May be frozen.
9	More water may be added to soup if too thick.
10	Cook for 3 to 4 hours.
11	makes 8 to 10 servings.
12	note: this recipe was developed by a woman who sells the soup at hadassah bazaars.
13	She says the secret to the soup is long slow cooking and the addition of the dill weed.
14	It"s a very tasty one!