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2 qt. water
4 stalks celery
4 Tbsp. barley
4 Tbsp. lentils
4 Tbsp. split peas
3 medium chopped carrots
2 medium chopped onions
8 oz. can tomato sauce
6 beef or chicken bouillon
2 Tbsp. oil

Add water, dried and fresh vegetables to a 3 to 4 quart
soup kettle. Add tomato sauce, bouillon cubes and oil. Bring
to boil, then simmer. Stir occasionally for about 2 1/2 hours
until all vegetables are tender. Serves 4 to 6.

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