Ingredients

1/2 C. dry split peas
1/3 C. beef bouillon granules
1/4 C. pearl barley
1/2 C. dry lentils
1/4 C. dried minced onion
2 tsp. Italian seasoning
1/2 C. uncooked long grain rice
1/2 C. alphabet macaroni or other small macaroni
1 lb. ground beef
3 quarts water
28 oz. canned diced tomatoes, undrained

Cooking Instructions

In l-1/2 pint jar, layer the first 8 ingredients in the order listed. Seal tightly. To prepare soup: Carefully remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce heat. Cover and simmer for 45 minutes. Add reserved macaroni cover and simmer for 15 to 20 minutes, or until macaroni, peas, lentils and barley are tender.
 
 
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