Instructions: Rinse split peas, lima beans and barley. Dice carrots, parsnips, potato, celery, onion. peel garlic. put everything in a large pot with water. the water should be 1-2 inches above the vegetables. place dill and parsley on top of everything. Bring to a boil, lower and simmer for one and a half hours stirring frequently.

A few notes, if you use less water soup will be thicker. You can add diced broccoli, cauliflower, mushrooms or any other vegetables that suit your taste.

I made it yesterday and used 4 ozs of baby food broccoli (homemade) it added flavor, and since it was pureed it added thickness. I also used Yukon gold potatoes instead of regular ones. It turned into a meal instead of just a soup. I served it with a piece of crusty bread and was satisfied.

One more tip, it freezes well. I let it cool down (usually overnight in the refrigerator) and then either put it in pint-sized Ziploc freezer bags or those plastic Chinese food containers and freeze the individual servings. I always thaw before reheating.

NOTES : Heres my grandmothers vegetable soup recipe. Ive taken out the only thing that has fat in it, the meat but if you choose to make it with meat, flank steak works well.

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