Ingredients Jump to Instructions ↓

  1. 1/4 cup dried lentils, sorted

  2. 1/4 cup dried green split peas, sorted

  3. 1/4 cup uncooked long grain rice

  4. 2 tablespoons medium pearl barley

  5. 4 teaspoons beef or chicken bouillon granules

  6. 2 tablespoons dried minced onion

  7. 1 teaspoon celery salt

  8. 1/2 teaspoon Italian seasoning

  9. 3 tablespoons dried parsley flakes

  10. 1/2 cup uncooked small pasta shells ADDITIONAL INGREDIENTS:

  11. 1/2 pound ground beef

  12. 8 cups water

  13. 1 can (14-1/2 ounces) diced tomatoes, undrained

Instructions Jump to Ingredients ↑

  1. In a 1-pint jar or container with a tight-fitting lid, layer the first nine ingredients in the order listed. Wrap pasta in a small piece of plastic wrap; add to jar. Seal tightly. Store in a cool dry place for up to 3 months. Yield: 1 batch (1-1/2 cups). To prepare soup: Remove pasta from top of jar and set aside. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in reserved pasta; cover and simmer 15-20 minutes longer or until pasta, lentils, peas and barley are tender. Yield: 8 servings (2 quarts).


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