- 2 1/2 cups green split peas
- 2 1/2 cups lentils
- 2 1/2 cups pearl barley
- 2 c alphabet macaroni or rice
- 1 c dried onion flakes
- 1/2 c celery flakes
- 1/2 c parsley flakes
- 1 1/2 t. thyme, optional
- 1 1/2 t. white pepper, optional
Mix all ingredients together. Store in a jar with a tight-fitting lid. Stir before using. Makes 10 c. of mix. TO COOK: Combine 1 c. of soup mix with 4 c. of water or seasoned stock in large pan. Add 1 c. of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 t. salt if desired. MINESTRONE VARIATION: Combine 1 c. of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 c. water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 t. basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 t. salt, if desired.
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