Ingredients
1/4 cup dried lentils, sorted1/4 cup dried green split peas, sorted1/4 cup uncooked long grain rice2 tablespoons medium pearl barley4 teaspoons beef or chicken bouillon granules2 tablespoons dried minced onion1 teaspoon celery salt1/2 teaspoon Italian seasoning3 tablespoons dried parsley flakes1/2 cup uncooked small pasta shellsADDITIONAL INGREDIENTS:1/2 pound ground beef8 cups water1 can (14-1/2 ounces) diced tomatoes, undrained
Preparation
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.
