CFD Publications

PANTRY SOUP MIX

1/2 cup split green peas
1/2 cup lentils
1/4 cup dried onion
1/4 teaspoon dried minced garlic
1/3 cup pearl barley
1/3 cup long grain white rice
1 teaspoon salt
4 beef bouillon cubes

Combine ingredients and add to 2-1/2 quarts boiling water.  Return to boil.  Cover; simmer about 1 hour or until peas and lentils are tender.

VARIATIONS:  Dried vegetables may be added to the mix.  Increase water, adding twice as much water as dried vegetables when cooking.  A can of chopped green chilies or 8 ounces (2 cups) of beef, sausage, or ham may also be added.  One or 2 cans of mixed vegetables may be added the last 15 to 30 minutes of cooking.

Pantry Soup Mix can be assembled ahead of time and stored in an airtight container or dry heat processed.  It can also be layered in jars or cellophane bags and used as gifts.

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Copyright © 2004 - 2008 Cheryl Driggs
Last modified: 04/15/2008