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Bazaar Vegetable Soup

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 ts 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.

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