Friendship Soup Mix
Contributed by Susan

Soup gift mix
1 cup dry split peas, divided
1/3 cup beef bouillon granules
1/2 cup barley
1 cup dry lentils, divided
1/3 cup dried minced onion
1/4 cup Italian seasoning mixed with about 1 teaspoon dried parsley
3/4 to 1 cup uncooked long-grain or wild rice, divided

To make the soup
1 pound stewing meat, cut into 1/2-inch cubes
3 to 3 1/2 quarts water
1 can (28 ounces) diced tomatoes

To prepare the soup mix: Using a one-quart canning jar, place 1/2 cup of
the split peas in an even layer. Add the beef bouillon granules, making an
even layer. Top with the barley. Place 1/2 cup of the lentils on top of the
barley in an even layer, followed by all of the minced onion and then the
Italian seasoning mix. Place 1/2 cup of the rice on top. Add another layer
of split peas using the remaining 1/2 cup, and top with a layer of the
remaining 1/2 cup lentils. End with as much rice as needed to fill the jar.
Cover and seal.

Cut a decorative piece of fabric to fit over the lid and secure with an
elastic band. Tie a ribbon around the band. Write the other soup
ingredients and directions on a small piece of paper and attach to the jar,
or secure under the fabric.

To prepare the soup: In a large soup pot, brown the stewing meat and drain.
Add the water, tomatoes and soup mix; bring to a boil. Reduce the heat,
cover and simmer for 45 to 60 minutes or until the peas, lentils and barley
are tender.

Makes about 4 quarts of soup; analysis per 1 cup.

>From "Keeping Good Company" by Roxie Kelley (Andrews McMeel Publishing,

Tested by Susan Selasky for the Free Press Test Kitchen

184 calories (10% from fat), 2 grams fat (1 gram sat. fat), 27 grams
carbohydrate, 15 grams protein, 153 mg sodium, 17 mg cholesterol, 32 mg
calcium, 9 grams fiber.
September 98 Recipes