Search
by Ingredient

Bazaar Vegetable Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by orshalev

YIELD

4 servings

PREP

10 min

COOK

4 hrs

READY

4 hrs

Ingredients

10 2.4
CUPS L WATER
cold
¾ 177
CUP ML GREEN PEAS
2 3E+1
TABLESPOONS ML PEARL BARLEY
¼ 59
CUP ML BABY LIMA BEANS *
2 473
CUPS ML CARROTS
sliced
1 1
LARGE LARGE ONIONS
diced
4 6E+1
TABLESPOONS ML CHICKEN BOUILLON, POWDERED *
2 3E+1
TABLESPOONS ML BUTTER
or margarine
1 5
TEASPOON ML DILL WEED
1 1
PINCH PINCH SUGAR *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 720g (25.4 oz)
Amount per Serving
Calories 176 32% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 158mg 7%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 19%
Sugars g
Protein 9g
Vitamin A 215% Vitamin C 13%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

Email this recipe