Recipe - Everything Soup

A
One half cup Green lentils
One half cup Yellow pea halves
One half cup Hulled barley

B
2/3 cup Brown rice

C
28 ounce Crushed tomatoes
Dixie beef or chicken or
turkey reconsituted
1 cup Veggie broth or water
2 cup Frozen mixed veggies
tablespoon Spike seasoning
Hot sauce of your choice to
taste I used 2
tablespoons of Chinese
Garlic Chili sauce

D
12 ounce Uncooked alphabet or other
small pasta

I added eight cups of water to "A" and simmered this for 40 minutes and
then Added brown rice ("B").

Simmer for twenty minutes more. While it is simmering, prepare a pound of
Dixie meat of your choice.

Add "C" to soup. Heat to simmer while stirring and add "D".

Cook and stir constantly for about fifteen minutes and keep some liquid
nearby vegetable broth or water, in case the soup requires more fluid.
When the pasta is cooked, the veggies should be tender but not overcooked,
at least that is how it worked for me. Next time, I will add some chunked,
cooked potatoes (skins on! the only way to go!)

Posted to fatfree digest V98 #006 by "susan.j.mcgee"
susan.j.mcgee@ArthurAndersen.com on 98