BAZAAR SOUP MIX RECIPE

Bazaar Soup Mix Recipe image

Provided by @MakeItYours

Number Of Ingredients 14

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1/4 cup dried lentils, sorted
1/4 cup dried green split peas, sorted
1/4 cup uncooked long grain rice
2 tablespoons medium pearl barley
4 teaspoons beef or chicken bouillon granules
2 tablespoons dried minced onion
1 teaspoon celery salt
1/2 teaspoon Italian seasoning
3 tablespoons dried parsley flakes
1/2 cup uncooked small pasta shells
ADDITIONAL INGREDIENTS:
1/2 pound ground beef
8 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

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).
Originally published as Bazaar Soup Mix in Country Woman
December/January 2010, p41
Nutritional Facts
cup equals 158 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 705 mg sodium, 22 g carbohydrate, 5 g fiber, 10 g protein.
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