My mother sent me some of this pretty dry blend along with the recipe. The hearty soup is thick with lentils, barley and peas, and chicken is a nice change from the usual ham. —Susan Ruckert, Tangent, Oregon
Ingredients
- 1 package (16 ounces) dried green split peas
- 1 package (16 ounces) dried yellow split peas
- 1 package (16 ounces) dried lentils, rinsed
- 1 package (16 ounces) medium pearl barley
- 1 package (12 ounces) alphabet pasta
- 1 jar (1/2 ounce) dried celery flakes
- 1/2 cup dried parsley flakes
- additional ingredients:
- 4 cups chicken broth
- 1/4 teaspoon pepper
- 1 cup cubed cooked chicken, optional
Directions
- Combine the first 7 ingredients. Transfer to airtight containers, or divide equally among 13 plastic bags. Store in a cool, dry place for up to 1 year.<b>Yield:</b> 13 batches (13 cups total).
- <b>To prepare soup:</b> In a large saucepan, combine 1 cup soup mix with broth, pepper and, if desired, cubed chicken. Bring to a boil. Reduce heat; simmer, covered, until peas and lentils are tender, 1 to 1-1/4 hours.
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