2 1/2 cups green split peas (1 pound)
2 1/2 cups lentils (1 pound)
2 1/2 cups pearl barley (1 pound)
2 cups alphabet macaroni (8 ounce pkg.)
1 cup dried onion flakes (2 3/8 ounce pkgs.)
/2 cup celery flakes (1 3/8 ounce pkg.)
1/2 cup parsley flakes (1 1/4 ounce pkg.)
Optional:1 1/2 teaspoon thyme
1 1/2 teaspoon white pepper
Mix all ingredients together.
Store in a jar with a tight- fitting lid.
Stir before using. Makes 10 cup of mix.
To cook: Combine 1 cup of soup mix with 4 cup of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. (for me...I simmered a lot longer) Add 1/2 teaspoon salt if desired.
Combine 1 cup of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 cup water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 teaspoon basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 teaspoon salt, if desired.
Personal notes: I made the mix without the celery flakes. They looked gross dried and I don’t really like celery in my soup. The second time I made this we left out the alphabet noodles. I thought they just got soggy when the soup was cooked long enough to make the peas tender. When I made this for dinner, I used 2c. mix, chicken broth, and 1# browned ground turkey. It was just enough for us for dinner and left-overs for M and I for lunch today. We ate the soup with toast, and M liked his with a bit of shredded pepper-jack.