The LDSCN Weekly Recipe Archive Dry Soups

Peas and Barley Dried Mix

	1 (14 oz.) pkg dry green split peas
	1 (12 oz.) pkg pearl barley
	1 (14 oz.) pkg alphabet macaroni or other small pasta
	1 (12 oz.) pkg lentils
	1 1/2 cups brown rice
	4 cups dried minced onion

Combine all ingredients. Keep in airtight container. Store in cool place. Makes about 12 cups of mix

The Soup

	6 cups water
	1 1/3 cup soup mix
	1 1/2 t. salt
	2 carrots, sliced
	1-2 stalks celery, chopped
	1 1/2 cups cabbage, shredded
	2 (15 oz.) cans tomato sauce
	1 (24 oz.) can vegetable juice (V-8)
	1 lb. ground beef or leftover meat, cooked

Put water in large kettle. Add soup mix and salt. Bring to a boil. Cover and simmer 1 to 1 1/2 hours. Add carrots, celery, cabbage, tomato sauce, and veg. juice. Add cooked meat. Simmer 20 minutes, until vegetables are cooked.
Makes 6 to 8 servings.

Potato Soup Mix
You can have a cup of comforting potato soup in seconds with this mix on hand.

	1 3/4 cups instant mashed potatoe flakes
	1 1/2 cups dry milk
	2 tablespoons instant chicken bullion
	2 teaspoons dried minced onion
	1 teaspoon dried parsley
	1/4 teaspoons ground white pepper
	1/4 teaspoons dried thyme
	1/8 teaspoons turmeric
	1-1/2 teaspoons seasoning salt

Combine all ingredients in a bowl and mix well. Store in glass jars. Makes 6 servings.

To serve:
Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.

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