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beef-barley-split pea-lentil soup

(1 rating)
maggie325 avatar
Recipe by
Marlene Fields
@maggie325
Walla Walla, WA

This recipe came from our local regional cancer center where I was a volunteer for many years up until October 2010. The home made soup mix (dry ingredients) were a gift to all volunteers and were layered in canning jars with pretty lids and covers. The dehydrated mixed veggies are the tiny ones (chopped small before drying rather than sliced). They're great in this soup. I added the seasonings and 99% FAT FREE beef broth because we watch our diets most nights so we can pig out one night a week. Great for a cool weather evening, served with just garlic bread or artisan bread.

(1 rating)
prep time 20 Min
cook time 1 Hr

Ingredients For beef-barley-split pea-lentil soup

  • 2 - 3 c
    cooked beef, chopped small
  • 1 c
    pearl barley, uncooked
  • 1 c
    split peas, uncooked
  • 1 c
    lentils, uncooked
  • 1/2 c
    dehydrated mixed veggies from bulk food aisle
  • 1
    49 oz. can 99% fat free beef broth
  • 10 c
    water
  • 1 tsp
    mrs. dash herb and garlic seasoning
  • 2 tsp
    salt (i like kosher or sea salt)

How To Make beef-barley-split pea-lentil soup

  • 1
    Bring all ingredients to a boil in a large pot. Reduce heat to low and simmer 45 - 50 minutes, or until peas are tender.
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