Bean Rice & Barley Soup Mix
Created by Rayanna658 on July 13, 2012
- Servings: 2
- Prep Time: 10m
- Cook Time: 0m
- Recipe #5920
Ingredients
- Dry Mix:
- 1/4 cup beef bouillon granules
- 2 teaspoons garlic powder
- 1/2 cup green split peas
- 1/4 cup pearled barley
- 1/4 cup dry lentils
- 1/3 cup red kidney beans
- 1/4 cup dried onion flakes
- 2 teaspoons dried Italian seasoning
- 1/4 cup uncooked long-grain white rice
- 2 bay leaves
- 1/2 cup uncooked small, dry pasta
- Soup:
- 1 (1 1/2 pounds) chuck roast, cubed
- 1 1/2 teaspoons salt
- 1 teaspoon freshly grated pepper
- 3 tablespoons olive oil
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 (14.5 ounce) can tomato sauce
- 2 1/2 quarts water (or beef or chicken broth)
- Dry soup mix (the full amount)
How to Make
-
Step 1: In a standard Mason jar, layer the bouillon, garlic powder, split peas, pearled barley, lentils, kidney beans, onion flakes, Italian seasoning, rice, bay leaves and pasta. Seal tightly.
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Step 2: To give as a gift, attach a small card with the following instructions… List all the soup ingredients. Then the INSTRUCTIONSas follows; Season the beef cubes all over with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add cubes and cook until no longer pink, 5-6 minutes. Add diced tomatoes, tomato sauce, water or broth and all the soup mix. Bring to a boil then reduce heat to low. Cover and simmer for 1 to 1 1/2 hours, or until the pasta, peas, lentils, beans and barley are tender. Season with salt and pepper.
Nutritional Facts
- Serving Size: 1 (1065.1 g)
- Calories 1626.6
- Total Fat - 48.1 g
- Saturated Fat - 11 g
- Cholesterol - 414.8 mg
- Sodium - 3987.1 mg
- Total Carbohydrate - 150.1 g
- Dietary Fiber - 32 g
- Sugars - 12.6 g
- Protein - 143.6 g
- Calcium - 293.8 mg
- Iron - 18 mg
- Vitamin C - 8.3 mg
- Thiamin - 1.4 mg