"Those who forget the pasta are condemned to reheat it."--Unknown

Friendship Soup (from Taste of Home) Recipe

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This recipe for Friendship Soup (from Taste of Home), by , is from The Glenmere Covid Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Heidbrink


1/2 cup dried green split peas
1/3 cup beef bouillon granules
1/4 cup medium pearl barley
1/2 cup dried lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup uncooked alphabet pasta or other small pasta

1 pound ground beef (90% lean)
3 quarts water
1 can (28 ounces) diced tomatoes, undrained

1. In a 1-1/2-pint jar, layer the first seven ingredients in the order listed. Wrap pasta in a small sheet of plastic wrap; add to jar. Seal tightly. Store in a cool, dry place for up to 3 months.

2. To prepare soup: Remove pasta from jar and set aside. In a Dutch oven over medium heat, cook the beef until no longer pink; drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in the reserved pasta; cover and simmer for 15-20 minutes or until the pasta, peas, barley and lentils are tender.

Personal Notes:
Personal Notes:
Nutrition Facts:

1 cup: 165 calories, 4g fat (0 saturated fat), 19mg cholesterol, 106mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 12g protein.

Diabetic Exchanges: 1-1/2 starch, 1 meat.

(Never measured how much this made, it was maybe a gallon, but was enough to feed my family of 6.)




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