Bazaar Vegetable Soup

11 ingredients
9 steps

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 onions diced
  • 4 tablespoons chicken bouillon, powdered
  • 2 tablespoons butter or margarine
  • 1 teaspoon dill weed
  • 1 pinch sugar
  • 1 x pasta

Directions

  1. 1
    Place water in stock pot.
  2. 2
    Add split peas, pearl barley and lima beans.
  3. 3
    Cook until peas are mush.
  4. 4
    Add carrots, onion, celery tops, chicken soup base, butter or margarine, dill weed, sugar, pasta, salt and pepper.
  5. 5
    Cook slowly until vegetables are done.
  6. 6
    Stir frequently to prevent scorching on bottom.
  7. 7
    May be frozen.
  8. 8
    More water may be added to soup if too thick.
  9. 9
    Cook for 3 to 4 hours.

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