This is an easy and delicious soup. Soup weather's on the way.


10 cups cold water
3/4 cup green split peas
2 Tbsp pearl barley
1/4 cup baby lima beans
2 cups sliced carrots
1 large onion, diced

Handful celery tops, cut up
4 Tbsp commercial chicken soup base (i.e. OxO)
2 Tbsp margarine
1 tsp dillweed
Pinch sugar
1/4 cup buckshot (this is mini pasta)
Salt and 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, margarine,
dillweed, sugar, pasta, salt and pepper. Cook slowly until vegetables
are done. Stir frequently to prevent soup from scorching on bottom.
More water may be added to soup if too thick. Cook 3-4 hours. May be
frozen.

Serves 8-10.

I am sooo excited that soup weather is on the way. I can't believe how roasting hot it has been.

So I'll read soup recipes and dream of cool fall evenings.

Soup and fresh homemade bread. MMMmmmm.....

LOL Me too, TexasRose. It's still too warm to get those steamy pots of soup on the boil, but soon now. I'll post some more recipes, collect some more and think of cook breezes and the soup and bread. Add a nice chunk of cheese.