Recipe

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• 1/2 cup dry split peas
• 1/3 cup beef bouillon granules
• 1/4 cup pearl barley
• 1/3 cup dry lentils
• 1/4 cup dried onion flakes
• 2 tsp italian seasoning
• 1/2 cup uncooked long grain rice
• 1/2 cup alphabet pasta or 1/2 cup other small macaroni noodles
• 1 lb ground beef
• 3 quarts water
• 1 (28 oz) can diced tomatoes

• 1 In a 1 1/2 pint jar, layer the first eight ingredients in the order listed.
• 2 Seal tightly.
• 3 To prepare soup, carefully remove macaroni from the top of the jar and set aside.
• 4 In a large saucepan, or Dutch oven, brown beef; drain.
• 5 Add the water tomatoes and soup mix.
• 6 Bring to a boil.
• 7 Reduce heat, cover and simmer for 45 minutes.
• 8 Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until the macaroni, peas, lentils, and barley are tender.