Last night I made one of my favorite soups. I had a 2-lb. package of ground beef, so I decided to double the recipe (split into 2 soup pots). Now I have enough in the freezer to last for 3 more meals!
I made mixes of this great soup to give as Christmas presents last year.
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(recipe from www.heart4home.net)
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 t. Italian seasoning
1/2 C. uncooked long grain rice
1/2 C. alphabet macaroni (or other pasta)
1 lb. ground beef
3 quarts water
28 oz. canned diced tomatoes, undrained
Brown beef and drain. Add beef and all ingredients except pasta to a soup pot. Bring to a boil; then simmer, covered, for 45 minutes. Add pasta and simmer, covered, for an additional 15 minutes or until pasta, peas, lentils, and barley are tender.
Yield: 16 servings (4 quarts)