PALOUSE SOUP MIX A: OK AB: OK B: A O: A

  • 16 oz Green split peas
    		• A: U AB: U B: U O: U
  • 16 oz Lentils
    		• A: HB AB: B B: A O: A
  • 16 oz Barley
    		• A: N AB: N B: A O: N
  • 2 cup Rice (Brown)
    		• A: N AB: HB B: N O: N
  • 1 cup Onion (any non-green) dried
    		• A: HB AB: N B: N O: HB
  • 1 cup Celery dried
    		• A: N AB: HB B: N O: N
  • 1/2 cup Parsley dried
    		• A: N AB: HB B: HB O: HB
  • 1 1/2 teaspoon Thyme
    		• A: N AB: N B: N O: N
  • 4 oz Pimientos (opt)
    		• A: N AB: N B: N O: N
  • 2-3 cup Water (opt)
    		• A: HB AB: HB B: HB O: HB
  • or Neutral Stock (opt)
    		• A: U AB: U B: U O: U
  • 1 Carrot chopped (opt)
    		• A: HB AB: N B: HB O: N
  • 1-2 Turnip chopped (opt)
    		• A: HB AB: N B: N O: HB
  • 1/2 teaspoon Basil (opt)
    		• A: N AB: N B: N O: N
  • 1 clove Garlic minced (opt)
    		• A: HB AB: HB B: N O: HB
  • 1/2 teaspoon Salt (opt)
    		• A: N AB: N B: N O: N
    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. 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 4-oz. jar of pimientos, 2 to 3 c. water or stock, 1 chopped carrot, 1 to 2 chopped turnips, 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: MasterCook Mac

    Copyright 2000 by ER4YT Recipe Project