Wednesday, December 30, 2015
LENTIL & PASTA SOUP MIX FOR GROUND BEEF
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.
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.