Ingredients Jump to Instructions ↓

  1. 1/2 cup dry split pea s

  2. 1/3 cup beef bouillon granules

  3. 1/4 cup pearl barley

  4. 1/2 cup dry lentil s

  5. 1/4 cup dried onion flakes

  6. 2 teaspoons dried Italian seasoning

  7. 1/2 cup uncooked long-grain white rice

  8. 2 bay leaves

  9. 1/2 cup dehydrated carrot s

  10. 1/2 cup dehydrated corn

Instructions Jump to Ingredients ↑

  1. In a 1½ pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.

  2. Attach a label to the jar with the following instructions:

  3. Italian Pea and Lentil Soup ADDITIONAL INGREDIENTS: 1 pound ground beef or stew meat, ½ teaspoon black pepper, ½ tablespoon garlic powder, 1 (14 ounce) can diced tomatoes, 1 (6 ounce) can tomato paste, and 3 quarts water TO PREPARE SOUP: In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 1 hour and 15 to 30 minutes, or until the peas, lentils and barley are tender. Stir every 10 minutes to keep peas from sticking to the bottom of the pot.

  4. Another way to use this mix, skip the meat step and add leftover chicken or turkey with all the other soup ingredients.


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