Bazaar Vegetable Soup

4 hours Prep: 10 minutes Cook: 4 hours

176 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

10	cups	water	cold
3/4	cup	green peas
2	tablespoons	pearl barley
1/4	cup	baby lima beans
2	cups	carrots	sliced
1	large	onion	diced
4	tablespoons	chicken soup base
2	tablespoons	butter	or margarine
1	teaspoon	dill weed
1	pinch	sugar
1	x	pasta

Directions

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.

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Nutrition Facts

Serving Size 720g

Amount per Serving

Calories 176 32% of calories from fat

	% Daily Value*
Total Fat 6.0g	10%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 158mg	7%
Total Carbohydrate 27.0g	9%
Dietary Fiber 5.0g	19%
Sugars 6.0g
Protein 4.0g	9%

Vitamin A	215%		Vitamin C	13%
Calcium	6%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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