By Dancer^ on May 18, 2005
"I love this soup, I made it 5 times already. Its high fiber low-fat. and very tasty. Points 4."
Serving Size: 1 (332 g)
Servings Per Recipe: 6
"Made 1/2 the recipe with all of the veggies. Added the Christmas ham bone to it during the first part of the cooking. Used freshly ground black pepper, needed to add 1/2 cup of water but omitted the salt as the ham brought enough salt to this great recipe. Will definitely be a part of my repertoire for now on!"
"This recipe is EXCELLENT! I have made it many many times. Highly recommended."
"This is so YUMMY! I use 1/2 water and 1/2 chicken broth. My kids also LOVE it!"
"YUMMY ! We really liked this soup... and made very few minor adds/deletes. I used up some of my 'broths' that were stored in my freezer. Thanks Dancer -- it was really yummy. :) rickie"
"YUMMY. This is some good gut sticking meal. The first time I made it it was very delisious, but VERY THICK. I believe this is a thick soup, just maybe a little too thick. I added 2 cups of water while cooking the second time and it turned out much better for me. I also added about half a cup, not much, left over ham while cooking. Highly recommended and very healthy. Thanks"
"Very good. I made this this with yellow split peas, and a piece of toasted rye bread."
"My stock for this was the liquid found in canned veggies. I save it and freeze then use it for stock. Very tasty. I loved it with this recipe. I did not add the barley but the soup was terrific without it!! Thanks Dancer^."
"This was very tasty. I added a can of flaked ham and omitted the salt."