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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 18 |
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A quick, easy and healthy gift idea for those blustery Winter days. A very hearty soup that's full of taste, yet low calorie and full of fiber. A good base soup mix that lends itself to other variations, which I have listed. Or create your own. Ingredients:
1/4 cup dried split peas (i used green) |
1/4 cup red lentil (can use yellow or brown ones) |
1/4 cup orzo pasta (i used multi-colored orzo) |
2 1/2 tablespoons low-sodium beef bouillon powder |
2 tablespoons pearl barley |
2 tablespoons dried chopped onions |
1 teaspoon italian seasoning |
1/4 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/4 teaspoon ground black pepper |
1/2 teaspoon granulated sugar or 1/2 teaspoon splenda granular (not packets) |
8 ounces lean ground beef or 8 ounces venison or 8 ounces bulk sausage |
1 (10 ounce) can tomatoes with green chilies (i used rotel brand) or 1 (10 ounce) can canned tomatoes |
2 quarts water |
1 (16 ounce) can chili beans (i used bush's) (optional) |
Directions:
1. NOTE: Ingredients do not contain salt, which allows recipient to salt to taste.
2. Mix all dry ingredients together and pour into a sealable jar or plastic bag.
3. Enclose Cooking Instructions (see below).
4. Slip into a decorative celophane bag and attach a bow.
5. Give as a hostess gift or add to a gift basket.
6. COOKING INSTRUCTIONS: Bring 2 quarts of water to a boil.
7. Add Dry Package Mix and tomatoes with green chilis.
8. Stir and cook for 35-45 minutes, or until lentils and barley are tender.
9. While soup is cooking, brown ground beef in a hot skillet until no longer pink, breaking up beef as you brown it.
10. Pour beef into a colander and rinse under hot water.
11. Drain well.
12. Add to soup mixture.
13. Add chili beans and continue to cook until beans are hot.
14. Taste for seasonings, adding a little salt if needed.
15. TO SERVE: Ladle into large bowls and serve with crackers, cornbread, or toasted sourdough bread.
16. OPTIONAL GARNISHES: Top each serving with any or all of the following: grated cheddar cheese, a dollop of sour cream, chopped pickled jalapenos.
17. VARIATIONS: (1) You can add or substitute (for the chili beans), any of the following: canned black beans, great northern beans, navy beans, kidney beans, or corn.
18. You may need to add an additional cup or 2 of water.
19. (2) Bulk sausage (beef or venison) can be substituted for the lean ground beef.
20. NOTE: If you use plain canned tomatoes instead of tomatoes with green chilis, you will need to add a can chopped green chilies, or about 1/8-1/4 tsp.
21. crushed red pepper flakes or cayenne pepper to compensate for the heat nd flavor or the tomato/green chili mixture.
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