Post by cuteascountry_Shortcake on Jun 5, 2005 22:36:50 GMT -6
2-1/2 c. green split peas 2-1/2 c. lentils 2-1/2 c. barley 2 c. rice 1 c. dried onion flakes 1/2 c. celery flakes 1/2 c. parsley flakes (Optional: 1-1/2 t. thyme; 1-1/2 t. white pepper)
Mix all ingredients together. Store in a jar with a tight-fitting lid. Stir before using. Makes 10 c. of mix.
TO COOK: Combine 1 c. of soup mix with 4 c. of water or seasoned stock in large pan. Add 1 c. of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2 t. salt if desired.
MINESTRONE VARIATION: Combine 1 c. of soup mix with a 16-oz. can of stewed tomatoes, 2 to 3 c. water or stock, 1 chopped carrot, 1 to 2 chopped potatoes, and 1/2 t. basil. (Optional: 1 clove minced garlic). Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60 minutes or until peas are tender. Add 1/2 t. salt, if desired.
Submitted by Josie-Lynn in Georgia Printed in Nancy's Kitchen Newsletter 6/03/05
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