Bazaar Vegetable Soup
Yield
4 servingsPrep
10 minCook
4 hrsReady
4 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | cups |
water
cold |
|
| ¾ | cup |
green peas
|
|
| 2 | tablespoons |
pearl barley
|
|
| ¼ | cup |
baby lima beans
|
* |
| 2 | cups |
carrots
sliced |
|
| 1 | large |
onions
diced |
|
| 4 | tablespoons |
chicken bouillon, powdered
|
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | teaspoon |
dill weed
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
pasta
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.4 | l |
water
cold |
|
| 177 | ml |
green peas
|
|
| 3E+1 | ml |
pearl barley
|
|
| 59 | ml |
baby lima beans
|
* |
| 473 | ml |
carrots
sliced |
|
| 1 | large |
onions
diced |
|
| 6E+1 | ml |
chicken bouillon, powdered
|
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 5 | ml |
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.
