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1 head of garlic, diced
6 onions, diced
1/2 cup oil
3 bunches carrots, grated
1 bunch celery, grated
2 bunches parsley, grated
2 parsnips, grated
1 sweet potato, grated
1 squash, grated
9 quarts water
1 pound Gefen Green Split Peas
1/2 cup yellow split peas
1/2 cup medium barley
1/2 cup Gefen Lima or pea beans
3 tablespoons Gefen Paprika
1/2 cup salt
In 18 quart pot, saute onions, garlic and grated vegetables in oil over low heat for 20-30 minutes. Stir frequently to avoid burning.
In 12 quart pot, bring split peas, barley, lima beans and water to boil. Cook for 2 hours.
Combine soup with vegetables and spices. Cook for additional 20 minutes.
Photography and styling by Peri Photography
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