Soups, Stews, & Chowders
Holidays & Specials
Difficulty Rating – 1
Source Unknown
- ½ cup dry split peas
⅓ cup beef bouillon granules
¼ cup pearl barley
½ cup dry lentils
¼ cup dried onion flakes
2 teaspoons Italian-style seasoning
½ cup uncooked long grain rice
½ cup uncooked alphabet pasta
2 bay leaves
In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion, Italian-style seasoning, rice, and bay leaves. Place the macaroni in a square of plastic wrap and put in the jar. Seal tightly.
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Attach a label to the jar that says:
ADDITIONAL INGREDIENTS:
- 1 pound ground beef
3 quarts water
1 can (28 ounce) diced tomatoes-undrained
1 can (6 ounce) tomato paste
pepper and garlic to taste
TO PREPARE SOUP:
Remove macaroni from top of jar and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain any excess fat. Add the tomatoes, tomato paste, water, and soup mix. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add the reserved macaroni, cover and simmer 15-20 minutes more or until the macaroni, peas, lentils and barley are tender.
Servings Per Recipe: 16
Amount per serving:
Calories 97
Protein 5g
Total Fat 0g
Sodium 31mg
Cholesterol 0mg
Carbohydrates 19g
Fiber 5g
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