Soup with Vegetables, Dill and Barley
Makes 8 to 10 servings.
10 c. Chicken stock or water
¾ c. Green split peas
2 tbsp Pearl barley
¼ c. Baby Lima beans
2 c. Sliced carrots
1 lg. Onion, diced
Handful of celery tops, chopped
4 Knorr Chicken boullion cubes
2 tbsp Butter or margarine
1 tsp dill weed
1 pinch Sugar
¼ c. Buckshot (pellet-shaped pasta)
Salt & pepper to taste
Soak peas and pearl barley in water overnight. (Water should cover peas and barley by 1½ inches)
Place 10 cups 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. More water may be added to soup if too thick. Cook for 3 to 4 hours.
Chill to remove any fat from top, if desired. Soup may be frozen.
The secret to the soup is the long, slow cook, and the dill weed. It's a very tasty soup!