What You Need: 14 C water 2 C onion, diced 1 1/2 C carrots, diced 2 C celery, diced 2/3 C parsley, minced 4 green onions, sliced thin 2 garlic cloves, minced 1 zucchini, sliced 2/3 C green split peas 2 T barley 1 C baby lima beans 1 T powdered vegetable bouillon Salt and pepper to taste How to Make It: Place the water in a large kettle over high heat. Bring to a rapid boil. Once boiling add the onion, carrots, celery, green onion, zucchini, peas and lima beans. Stir in the parsley, garlic, barley and bullion. Return to a rapid boil. Remove any foam from the top of the soup. Cover and place heat on low. Cook 1/2 hour being sure to remove the foam from the top 2 or 3 times or until no foam returns. Continue cooking on low and covered for 2 hours stirring often. Add the salt and pepper to taste at the end of the cooking time.
Lima Bean and Split Pea Consommé
Food/Recept - Recipies 12/02/2003
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