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  Recipe Home » Soups » Bazaar Vegetable Soup
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  Bazaar Vegetable Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 222
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)
Instructions:
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. It's a very tasty one!

Posted by Debra Young. Courtesy of Fred Peters.
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