| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
To, Send |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dry split peas |
| 1/3 |
c |
Beef bouillon granules |
| 1/4 |
c |
Pearl barley |
| 1/2 |
c |
Dry lentils |
| 1/4 |
c |
Dried minced onion |
| 2 |
ts |
Italian seasoning |
| 1/2 |
c |
Uncooked long grain rice |
| 1/2 |
c |
Alphabet macaroni or other small macaroni |
|
|
ADDlTlONAL INGREDIENTS: |
| 1 |
lb |
Ground beef |
| 3 |
qt |
Water |
| 1 |
cn |
Diced Tomatoes; (28 Ounces)Undrained |
INSTRUCTIONS
In a l-1/2-pint jar, layer the first eight ingredients in the order listed.
Seal tightly. Yield: 1 batch. To prepare soup: Carefully remove macaroni
from top of jar and set aside. In a large saucepan or Dutch oven, brown
beef; drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce
heat; cover and simmer for 45 minutes. Add the reserved macaroni; cover and
simmer for 15-20 minutes or until macaroni, peas, lentils and barley are
tender. Yield: 16 servings (4 quarts) per batch. Nutritional Analysis: One
1-cup serving (prepared with low- sodium bouillon and lean ground beef)
equals 165 calories, 106 mg sodium, 19 mg cholesterol, 21 gm carbohydrate,
12 gm protein, 4 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 meat.
"I layer this pretty, delicious soup mix in glass jars to give as gifts , "
relates Wendy Taylor of Mason City, lowa.
Recipe by: Taste of Home Magazine Dec/Jan '97
Posted to recipelu-digest Volume 01 Number 328 by Dianne Waller
<dwaller@frontier.gulf.net> on Nov 29, 1997
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