Bazaar Vegetable Soup

• 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.

water cold, green peas, pearl barley, baby lima beans, carrots, onions, chicken bouillon, butter, dill weed, sugar, pasta

Taken from recipeland.com/recipe/v/bazaar-vegetable-soup-40790 (may not work)