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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 24 |
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My favorite. My mother gave me this recipe in 1998 when I left home. I missed the home cooked soup that she made all growing up and asked her for the recipe. She made it and wrote it down for me. I am sorry for those that think it came from a 1999 book; isn't it great how a recipe is recycled and recycled over time everyone will have the same thing their grandparents ate and think it is cool. Have fun with this recipe and use different beans, veggies, and amounts. It is fun to play with! Ingredients:
1/2 cup dried split peas |
1/3 cup beef bouillon granules (16 cubes) |
1/4 cup pearl barley |
1/2 cup dry lentils |
1/4 cup dried onion flakes |
2 teaspoons italian seasoning |
1/2 cup uncooked long grain rice |
1/2 cup macaroni |
1 lb ground beef |
3 quarts water |
1 (28 ounce) can diced tomatoes, undrained |
Directions:
1. In a large saucepan or Dutch oven, brown beef, then drain.
2. Add water, tomatoes and soup mix; bring to a boil.
3. Reduce heat; cover and simmer for 45 minutes.
4. Add the reserved macaroni; cover and simmer for 15-20 minutes or until macaroni, peas, lentils and barley are tender.
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