Ingredients
1/2 c. elbow macaroni
1 c. green split peas
1 c. lentils (any kind)
1 c. pearl barley
1/2 c. dried onion flakes
2 tsp. celery flakes
2 tbsp. Dried Parsley
1 tsp. ground pepper
1 lb. ground beef
12 c. beef broth
Preparation
Step 1Mix Directions: Wash and thoroughly dry a 1-quart, wide-mouth canning jar. Place the macaroni in a plastic sandwich bag.Step 2Layer the ingredients as level as possible in this order: split peas, lentils, pearl barley, onion flakes, celery flakes, parsley, pepper and bagged macaroni.Step 3Secure the lid and decorate the jar as desired. Be sure to attach the recipe for making the soup!Step 4Soup directions: Coat a large pot or Dutch oven with cooking spray and warm over medium-high heat. Add beef and cook, stirring constantly, about 4 minutes, or until no pink remains. Drain off excess fat.Step 5Add broth and all of the jar ingredients (except the bag of macaroni) to the pot. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.Step 6Add macaroni and continue to simmer another 10 minutes, or until peas are tender and macaroni is cooked. Serve hot. Refrigerate any leftover soup in an airtight container for up to a week.More Great Recipes:Top Notch Chicken Recipes Perfect for DinnerSweet and Sophisticated Cupcake RecipesBreakfast for Always: 10+ French Toast Recipes
More Great Recipes:Top Notch Chicken Recipes Perfect for DinnerSweet and Sophisticated Cupcake RecipesBreakfast for Always: 10+ French Toast Recipes
