It's cold here! We need some more soup! I made this for lunch today so I am reposting it. If you read my daycare blog, you've seen it before.
Here's a soup recipe that every kid in my house except for one has loved for the last four years. Even if they don't like the individual ingredients, there's something about the way it comes together that makes it palatable for everybody. I first got this recipe mixed in a jar for a Christmas present, and it's incredibly easy to recreate if you want to give it as a gift.
In a jar or cutesy container:
1/2 cup split green peas
1/3 cup beef bouillon granules (in a pinch I've used cubes, and it takes about 10 to get the same flavor. Knorr's and Herb-Ox are gluten free, Wyler's is not.)
1/4 cup barley
1/2 cup lentils
1/4 cup dried onion (or slice real if you're making it fresh)
2 t. Italian seasoning
1/2 cup rice
in a little separate baggie in the top of the jar, put 1/2 cup small macaroni. I've used orzo, tiny stars, and that bitty alphabet pasta. The kind in the mexican food aisle that's about 20 cents works great.
Add a tag that says you need to add 1 pound ground beef, browned and drained, 3 quarts water, and 28 oz diced tomatoes, undrained.
Put everything except the macaroni in a big pan. Bring it to a boil, reduce heat, and simmer for 45 minutes. Then add the macaroni, cover, and simmer 15 more minutes.
It makes a ton, is really thick and hearty and healthy, and is even better the second day. It's really good with club crackers (my favorite way to eat it!) or cornbread or just by itself.
Here's the first round of bowls ready to serve- everybody loves it~! Most kids eat at least three bowls of it.
And here's how much I had left, I put the tomatoes in there as a size guide. That's a really big Tupperware container, we have enough for probably 2 more meals. It freezes well too.
Now that I have to be gluten free, I leave out the barley and the macaroni, and just add more of the other ingredients. It tastes a little different, but not so much that people complain, which equals success around here. I also usually put a little fresh Parmesan cheese on top now- it adds a tiny bit of that sharp nutty flavor that I lose by taking out the barley. But if I didn't, it would be dairy free as well.
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