Bazaar Vegetable Soup Recipe

Name: Bazaar Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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

Servings: persons

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

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

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 cups water cold, 3/4 cup green peas, 2 tablespoons pearl barley, 1/4 cup baby lima beans, and more.

Yes, Bazaar Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bazaar Vegetable Soup

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