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-> [Soups & Stews, Vegetables] -> [Bazaar vegetable soup Recipe] |
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Bazaar vegetable soup
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| Artist: |
_ |
| Categories: |
Soups & Stews, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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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) |
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Procedures:
| 1 | Salt & pepper to taste | | 2 | place water in stock pot. | | 3 | Add split peas, pearl barley and lima beans. | | 4 | Cook until peas are mush. | | 5 | Add carrots, onion, celery tops, chicken soup base, butter or margarine, dill weed, sugar, pasta, salt and pepper. | | 6 | Cook slowly until vegetables are done. | | 7 | Stir frequently to prevent scorching on bottom. | | 8 | May be frozen. | | 9 | More water may be added to soup if too thick. | | 10 | Cook for 3 to 4 hours. | | 11 | makes 8 to 10 servings. | | 12 | note: this recipe was developed by a woman who sells the soup at hadassah bazaars. | | 13 | She says the secret to the soup is long slow cooking and the addition of the dill weed. | | 14 | It"s a very tasty one! |
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