Beef & Barley Vegetable Soup Mix with Bouillon Cubes

Course Soup

Cuisine American

Keyword beef barley soup mix, bouillon cube soup mix, soup mix gift jar, split pea barley soup

Prep Time 10

Cook Time 1 45

Total Time 1 55

Servings 8 servings

The same barley and split pea soup mix made with crumbled bouillon cubes, packed in a jar with a bay leaf on top. Add stew meat, tomatoes and vegetables to cook.

Ingredients

1/2 cup barley
1/2 cup dried split peas
3 beef bouillon cubes crumbled
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 bay leaf

Directions

Measure everything into a jar or zip-top bag and set the bay leaf on top.
Close tightly and label it "Beef & Barley Soup Mix.

Notes

Add: 2 tablespoons vegetable oil; 1 pound stew meat, cut into 1-inch cubes; 6 cups water; 14 ounces canned tomatoes (undrained); 3 celery stalks, chopped; 3 carrots, chopped; 1 package dry mix.

Heat oil in a large pot and brown the meat on all sides. Add water, tomatoes, dry mix, celery and carrots. Bring to a boil, lower heat, cover, and simmer 45 minutes.

Storage: dry mix about 6 months airtight; cooked soup refrigerated within 2 hours, 3 to 4 days; freeze in shallow containers 2 to 3 months.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 2 tablespoons vegetable oil, 1 pound stew meat, cut into 1-inch cubes, 6 cups water, 14 ounces canned tomatoes (undrained), 3 celery stalks, chopped, 3 carrots, chopped; barley counted as dry pearled barley, dried split peas counted as dry split peas, stew meat counted as beef, 85% lean, raw. Brands and portions vary, so use it only as an approximation.