Hearty Bean Soup Mix

Makes 2 1/2 cups soup mix



1/4 cup beef bouillon granules

1/2 cup green split peas

1/4 cup pearled barley

1/4 cup dry lentils

1/3 cup red kidney beans

1/4 cup dried onion flakes

2 teaspoons dried Italian seasoning

1/4 cup uncooked long-grain white rice

2 bay leaves

1/2 cup uncooked small, dry pasta



In a standard Mason jar, layer the bouillon, split peas, pearled barley, lentils, kidney beans, onion flakes, Italian seasoning, rice, bay leaves and pasta. Seal tightly.


To give as a gift, attach a small card with the following instructions…




To make the soup:



1 pound ground beef or chuck roast, cubed

1 teaspoon kosher salt

1/2 teaspoon freshly grated pepper

1/4 teaspoon garlic powder

1 tablespoon olive oil

1 (14.5 ounce) can diced tomatoes

1 (14.5 ounce) can tomato sauce

2 1/2 quarts water

1 batch dry soup mix



Pat dry the ground beef or chopped chuck roast, then coat with salt, pepper and garlic powder.

Heat olive oil in a large pot over medium-high heat. Add beef and cook until no longer pink, 5-6 minutes. Add diced tomatoes, tomato sauce, water and soup mix. Bring to a boil then reduce heat to low. Cover and simmer for 1 hour, or until the pasta, peas, lentils, beans and barley are tender.