Source:

Ed's Cafe

Serves/Makes:16 servings

Ingredients

• 1/2 cup (125 ml) dry split peas
• 1/3 cup (80 ml) beef bouillon granules
• 1/4 cup (60 ml) pearl barley
• 1/2 cup (125 ml) dry lentils
• 1/4 cup (60 ml) dried onion flakes
• 2 tsp (10 ml) dried Italian seasoning
• 1 tsp (5 ml) garlic powder
• 1/2 cup (125 ml) uncooked long-grain white rice
• 1 bay leaf
• 1/2 cup (125 ml) uncooked alphabet pasta (wrap in plastic wrap)

Preparation

• In a 3-cup jar, layer the ingredients in the order given, placing the pasta wrapped in plastic wrap on top.
• Seal tightly.
• Attach a label to the jar with the following instructions:
• ADDITIONAL INGREDIENTS:
• 1 lb (.5 kg). ground beef
• 28 oz (784 grm). can diced tomatoes (don't drain)
• 6 oz (168 grm). can tomato paste
• 3 quarts (2850 ml) water
• salt/pepper to taste
• TO PREPARE SOUP:
• Remove pasta from jar.
• In large pot, over medium heat, brown ground beef.
• Add rest of ingredients, except pasta, and bring to a boil. Reduce heat to low; cover and simmer for 45-60 minutes.
• Stir in the pasta; cover and simmer 15-20 minutes, or until the pasta, peas, lentils, and barley are tender.

Comments

I like to cut out circles of seasonal fabric with pinking shears; place over the top of the jar and secure with a rubber band. Then put the instructions on an index card, with the entire list of ingredients on the back; laminate the card (if desired), then use a hole punch to punch a hole in one corner and tie to jar using raffia, ribbon, etc. Quart jars can be used, since the 3-cup jars can be difficult to find.