Salt & pepper to taste Place water in stock pot. Add split peas, pearl barley and lima beans. Cook until peas are mush. Add carrots, onion, celery tops, chicken soup base, butter or margarine, dill weed, sugar, pasta, salt and pepper. Cook slowly until vegetables are done. Stir frequently to prevent scorching on bottom. May be frozen. More water may be added to soup if too thick. Cook for 3 to 4 hours. Makes 8 to 10 servings. NOTE: This recipe was developed by a woman who sells the soup at Hadassah Bazaars. She says the secret to the soup is long slow cooking and the addition of the dill weed. It's a very tasty one!