So I made this soup for the cake auction potluck this year because I recently found the recipe in one of my notebooks from Illinois. It's one of those that you can make the mix in a quart jar. I basically lived off this stuff my first semester at Ricks. And it's so good.
So, without further ado...
1/2 cup split peas
1/3 cup beef bullion
1/4 cup barley
1/2 cup lentils
1/4 cup dried onions
2 tsp Italian seasoning
1/2 cup rice
1/2 cup macaroni (I use the little alphbet macaronis)
1 lb ground beef
1 30?oz can tomatoes
3 quarts water
Cook the ground beef and then simmer everything except the macaroni for 45 minutes and then add the macaroni and cook for another 20-25 minutes.
It is way yummy, but I wouldn't necessarily recommend three timesing it. That makes a lot. A lot.
Happy souping.
