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Bazaar Soup Mix

Our church women’s group assembles this soup mix to give to visitors and to sell at our annual bazaar. Each container is labeled with the directions to make it and additional ingredients needed.—Pearl Brock, Coudersport, PA

8 ServingsPrep: 15 min. Cook: 1-1/4 hours

Ingredients

1/4 cup dried lentils, sorted
1/4 cup dried green split peas, sorted
1/4 cup uncooked long grain rice
2 tablespoons medium pearl barley
4 teaspoons beef or chicken bouillon granules
2 tablespoons dried minced onion
1 teaspoon celery salt
1/2 teaspoon Italian seasoning
3 tablespoons dried parsley flakes
1/2 cup uncooked small pasta shells
ADDITIONAL INGREDIENTS:
1/2 pound ground beef
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With Johnsonville Italian Sausage.
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8 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

In a 1-pint jar or container with a tight-fitting lid, layer the
first nine ingredients in the order listed. Wrap pasta in a small
piece of plastic wrap; add to jar. Seal tightly. Store in a cool dry
place for up to 3 months. Yield: 1 batch (1-1/2 cups).
To prepare soup: Remove pasta from top of jar and set aside. In a
Dutch oven, cook beef over medium heat until no longer pink; drain.
Add the water, tomatoes and soup mix; bring to a boil. Reduce heat;
cover and simmer for 45 minutes.
Stir in reserved pasta; cover and simmer 15-20 minutes longer or

2 of 2

Bazaar Soup Mix (continued)

Directions (continued)

until pasta, lentils, peas and barley are tender. Yield: 8 servings
(2 quarts).

Nutrition Facts: 1 cup equals 158 calories, 3 g fat (1 g saturated fat), 14 mg cholesterol, 705 mg sodium, 22 g carbohydrate, 5 g fiber, 10 g protein.