Wednesday, December 30, 2015

LENTIL & PASTA SOUP MIX FOR GROUND BEEF



JAR MIX
1/2 c. dry split peas
1/3 c. beef bouillon granules
1/4 c. pearl barley
1/3 c. dry lentils
1/4 c. dried minced onion
2 t. Italian seasoning
1/2 c. uncooked long grain rice
1/2 c. alphabet or other small noodles

ADDITIONAL INGREDIENTS
1 lb. ground beef
3 qt. water (or less, if you'd like a thicker soup)
28 oz. can diced tomatoes

In a 1 1/2 pint jar, layer the first eight ingredients in the order listed. Seal tightly. 

DIRECTIONS FOR RECIPIENT
To prepare soup, carefully remove noodles from the top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add water, tomatoes, and soup mix. Bring to a boil.  Reduce heat, cover, and simmer for 45 minutes. Add noodles, then cover and simmer an additional 15-20 minutes or until all ingredients are tender.

Makes just over one gallon.

Notes: We were given this mix with the noodles in a plastic bag, which was nice because we didn't have to fish little noodles out of the jar when we made the soup. I would recommend doing it that way.

1 comment:

Sara said...

The noodle conundrum is my only issue--partly because I also don't have 1.5 pint jars handy. I've done a pint jar plus noodles on the side, and the photo on food.com is mine from years ago---I added the noodles in a small bag on top of the fabric/jar cover. Sort of a strange look also. I have enough friends who are GF or low gluten I may just omit noodles and add it as an option on the recipe. It's also really adjustable---less or no meat, added veggies, turkey not beef, etc. I like mine with 2 qt water so it's more of a stew, and I add dried rosemary, apple cider vinegar, and Parmesan on top.