Old world vegetable soup

A simple and delicious way to use up store-cupboard ingredients.
  • 1 large onion, finely diced
  • 55g oil or unsalted butter
  • 50g split peas
  • 50g barley
  • 2L chicken stock, water, or a combo
  • 500ml water
  • 75g elbow pasta
  • 280g package frozen lima beans
  • 280g frozen mixed garden vegetables
  • 10g roughly chopped dill leaves
  • Salt and freshly ground pepper

1) Saute the onions in oil until lightly browned. Rinse the split peas and barley in water and place in a large pot. Add the chicken stock and water and cook over medium-high heat. until almost tender, about 1 hour.

2) Add the pasta and cook 10 minutes longer. Then add the butter beans and vegetables, cook until the vegetables are tender. Season with dill, salt and pepper.

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