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Crock Pot Soup

(made before Shabbos and ready for Lunch, perfect for Winter)
  • 3/4 cup split pea (green or yellow)
  • 1/2 cup pearl barley
  • 2 whole peeled onions
  • 4 carrots (whole)
  • salt (1 Tbsp) and pepper
  • 3 Tbsp oil (can use chicken or meat bones for fat)
Place all ingredients in crock pot. Fill 3/4 of the pot with water. Place insert in crock pot and turn it on low. Enjoy your Shabbos Dinner. By lunch the soup will be ready. BETEAVON!!

Nava Gelband, Riverdale, NY

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