*  Exported from  MasterCook  *
 
                           BAZAAR VEGETABLE SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10       c            Cold water
      3/4   c            Green split peas
    2       tb           Pearl barley
      1/4   c            Baby lima beans
    2       c            Sliced carrots
    1       lg           Onion, diced
                         Handful of celery tops, cut
                         -up
    4       tb           Commercial chicken soup base
    2       tb           Butter or margarine
    1       t            Dillweed
    1       pn           Sugar
      1/4   c            Buckshot (pellet shaped
                         -pasta)
 
   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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