Beef Barley Soup Mix

1 pint container

3/4 C medium pearl barley, divided
1/2 C dried lentils
2 tsp. dried parsley flakes
1/4 C dried minced onions
1/4 C instant beef bouillon powder
2 tsp. dried celery flakes
1/2 tsp. dried thyme leaves
2 bay leaves
1/4 tsp. black pepper
1/4 tsp. dried minced garlic

Layer soup kit ingredients in the pint container in order listed, using half of the barley first and then the remaining barley at the top. Close container securely.

Attach cooking instructions:

BEEF BARLEY SOUP

1 jar Beef Barley Soup Mix
2 lb. boneless beef chuck, cut into ½ to 3/4-inch pieces OR 2 lb. lean ground beef
1 T vegetable oil
10 cups water

Heat oil in large Dutch oven over medium heat and brown the meat. Pour off drippings. Add the contents of the soup mix and water to the Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer for 1-1/2 to 1-3/4 hours or until beef is fork tender. Discard bay leaves.

YIELD: 8 servings.

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This recipe may be freely distributed with the following information:

Leslie Sausage lives with her husband in rural Texas. She is the mom of four grown children, a freelance writer, and has a degree in business administration. You are invited to visit her online for more creative, practical and fun ideas -- http://heart4home.net.