Wednesday, December 30, 2015


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

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. 

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 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.