How to make it

  • In a large, wide-mouth jar, combine bouillon granules, dehydrated onion, soup vegetables, and seasonings.
  • Place a layer of cellophane or Saran wrap over the seasonings in the jar, bringing it up the inner sides of the container.
  • Layer in the barley, split peas and lentils.
  • Seal the jar and decorate as you wish.
  • Attach a recipe card with the following directions:
  • Place upper layer of jar contents in a large stockpot and cover with 6 cups water and 1 28-oz can diced tomatoes, with liquid.
  • Stir in seasonings and bring to a boil.
  • Lower heat, cover and simmer for 1 hour, stirring occasionally.
  • Check after 30 minutes and add additional water if necessary.

Reviews & Comments 4

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  • crabhappychick 11 years ago
    I'm confused....barley is NOT gluten-free. Why is it categorized as gluten-free?
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  • nlo209 12 years ago
    I know just the person to make this for. Thanks
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  • kukla 12 years ago
    Too funny! Last night I made BEEF and barley soup, and bottled it in mason jars (I had to use up a piece of beef, so...) But, I'm liking yours better :) Thanks JJB.
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  • jo_jo_ba 12 years ago
    Calories: 117.0
    Total Fat: 0.4 g
    Cholesterol: 0.0 mg
    Sodium: 29.0 mg
    Total Carbs: 24.4 g
    Dietary Fiber: 5.1 g
    Protein: 4.9 g
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