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“I received this recipe with all of the dry ingredients in a mason jar for a Christmas present. I made it and it proved to be a winner. This is a very hearty soup.”
READY IN:
1hr 15mins
YIELD:
16-18 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak 1/3 cup of split peas and 1/2 cup of lentils overnight.
  2. In a 5 quart kettle, brown 1 lb. chopped meat and drain.
  3. Add remaining ingredients, plus the split peas and lentils (except the pasta) plus 12 cups of water.
  4. Heat to a boil, stirring occasionally.
  5. Reduce heat to a simmer for 30 minutes.
  6. Add pasta and simmer for 15 minutes more.
  7. Note: This recipe freezes well using quart sized jars (don't forget to leave enough room for expansion. When reheating add a little water. This is a very hearty soup.

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