SOUP GIFT MIX
1 cup dry split peas (divided use)
1/3 cup beef bouillon granules
1/2 cup barley
1 cup dry lentils (divided use)
1/3 cup dried minced onion
1/4 cup Italian seasoning mixed with about 1 teaspoon dried parsley
3/4 to 1 cup uncooked long-grain or wild rice (divided use)
TO MAKE THE SOUP
1 pound stewing meat, cut into 1/2-inch cubes
3 to 3'/2 quarts water .
1 can (28 ounces) diced tomatoes
To prepare the soup mix: Using a one-quart canning jar, place 1/2 cup of the split peas in an even layer. Add the beef bouillon granules, making an even layer. Top with the barley. Place 1/2 cup of the lentils on top of the barley in an even layer, followed by all of the minced onion and then the Italian seasoning mix. Place 1/2 cup of the rice on top. Add another layer of split peas using the remaining 1/2 cup, and top with a layer of the remaining 1/2 cup lentils. End with as much rice as needed to fill the jar. Cover and seal.
Cut a decorative piece of fabric to fit over the lid, and secure with an elastic band. Tie a ribbon around the band. Write the other soup ingredients and directions on a small piece of paper and attach to the jar, or secure under the fabric.
To prepare the soup: In a large soup pot, brown the stewing meat and drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce the heat, cover and simmer for 45 to 60 minutes, or until the peas, lentils and barley are tender.
Makes about 4 quarts
Keywords: beef, soups, stew Category: Soups/Stews   Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi Added: February 01, 2009 by deebeeeff Last Updated: February 06, 2009