Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Dry split peas - divided

  2. 1/3 cup 20g / 0.7oz Beef bouillon granules

  3. 1/2 cup 118ml Barley

  4. 1 cup 237ml Dry lentils - divided

  5. 1/3 cup 20g / 0.7oz Dried minced onion

  6. 1/4 cup 27g / 1oz Italian seasoning mix - mixed with

  7. 1 teaspoon 5ml Dried parsley - (about)

  8. 1 cup 160g / 5.6oz Uncooked long-grain or wild rice - divided To Make The Soup

  9. 1 lb 454g / 16oz Stewing meat - cut into 1/2" cubes

  10. 3 Water - (to 3 1/2 quarts)

  11. 1 Diced tomatoes - (28 oz)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To prepare the soup mix: Using a one-quart canning jar, place 1/2 cup of the split peas in an even layer. Add the beef bouillon granules, making an even layer. Top with the barley. Place 1/2 cup of the lentils on top of the barley in an even layer, followed by all of the minced onion and then the Italian seasoning mix. Place 1/2 cup of the rice on top. Add another layer of split peas using the remaining 1/2 cup, and top with a layer of the remaining 1/2 cup lentils. End with as much rice as needed to fill the jar. Cover and seal. Cut a decorative piece of fabric to fit over the lid and secure with an elastic band. Tie a ribbon around the band. Write the other soup ingredients and directions on a small piece of paper and attach to the jar, or secure under the fabric. To prepare the soup: In a large soup pot, brown the stewing meat and drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce the heat, cover and simmer for 45 to 60 minutes or until the peas, lentils and barley are tender. This recipe yields about 4 quarts of soup.


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