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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I received this recipe with all of the dry ingredients in a mason jar for a Christmas present. I made it and it proved to be a winner. This is a very hearty soup. Ingredients:
1/3 cup beef bouillon granules |
1 tablespoon chili powder |
1/4 cup onion flakes or 1 medium onion, sauted |
1/4 cup barley |
1/2 cup rice |
3/4 cup dry pasta, of your choice (macaroni or alphabets etc.) |
1 (16 ounce) can diced tomatoes |
Directions:
1. Soak 1/3 cup of split peas and 1/2 cup of lentils overnight.
2. In a 5 quart kettle, brown 1 lb. chopped meat and drain.
3. Add remaining ingredients, plus the split peas and lentils (except the pasta) plus 12 cups of water.
4. Heat to a boil, stirring occasionally.
5. Reduce heat to a simmer for 30 minutes.
6. Add pasta and simmer for 15 minutes more.
7. Note: This recipe freezes well using quart sized jars (don't forget to leave enough room for expansion. When reheating add a little water. This is a very hearty soup.
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