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Split Pea Soup Mix

  • Serves 16.


  • 1 wide-mouth pint jar, lid, and ring
  • 1/2 cup dried split peas
  • 1/4 cup beef bouillon granules
  • 1/4 cup pearl barley
  • 1/2 cup dried lentils
  • 1/4 cup dried onion flakes
  • 1-1/2 teaspoons dried Italian seasoning
  • 1/2 cup uncooked long-grain white rice
  • 1 dried bay leaf, crushed
  • 1/2 cup uncooked tiny pasta, such as alphabet pasta or star pasta


Layer all ingredients, except pasta, in a pint jar and seal tightly. Put pasta in a snack-size zip bag. Add the following instructions to the jar: Add 1 pound ground beef, garlic powder and black pepper to taste, one 28-oz. can of diced tomatoes, one 6-oz. can tomato paste, and 2-1/2 quarts of water. In a large heavy pot, over medium heat, brown ground beef with garlic and pepper. Drain off excess fat and add all other ingredients except pasta. Cover and simmer 45 minutes. Add pasta, cover, and continue simmering an additional 15-20 minutes or until lentils, barley, and dried split peas are tender. Add salt to taste.

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