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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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