The now passed winter days were ideal soup days. But, you can still love the warmth of a good “rib sticking” bowl of soup anytime, even as spring rules the day. This recipe can be made up ahead of time and kept in a canister or even in jars to use at a later day.
- 14 oz bag split peas
- 12 oz barley
- 1 1/2 cup brown rice
- 14 oz alphabet or other small macaroni
Directions: Preheat 2 quart water in large kettle. Add 1 1/3 cup soup base, 1 tsp salt. Bring to boil and simmer for 1 1/2 hours.
Add 2 carrots sliced, 2 stalks celery chopped, 1/2 head cabbage chopped, 15 oz can diced tomatoes and 2 beef bouillon cubes. Simmer for half hour.
You can add ground beef or diced chicken for extra protein.
Store in a tight container.