Wild Mushroom, Bean and Barley Soup Mix

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 8/18/2020

Layered in jars, this soup mix makes pretty (and tasty) gifts.

This mix makes 6 (1-pint) jars or 12 (1-cup) jars. Layered as described here, the mix is so pretty your friends may put off making it.

20 min Prep: 20 min
Serves: 48 Save

Ingredients (8)

  • 1 tablespoon freshly ground black pepper
  • 1 1/2 cup dried red lentils
  • 6 whole bay leaves
  • 3 cup pearled barley
  • 1 1/2 cup dried porcini and shiitake mushrooms, cut into 1/2-inch pieces
  • 1 1/2 cup dried yellow split peas
  • 3/4 cup mixed dried vegetables for soup (such as Just Corn, Just Peas and Just Tomatoes)
  • 2 tablespoon dried dill weed

Directions

  1. Place ½ teaspoon black pepper in the bottom of 6 (1-pint) jars. (If making in 8-ounce jars, half all ingredients.) Pour ¼ cup red lentils into each jar.
  2. Place one bay leaf in each jar, vertically against the inside of the glass, anchoring the tip in the lentils. Pour ½ cup barley into each jar, holding bay leaf against jar until the barley keeps it in place.
  3. Place ¼ cup mushrooms in each jar. Press down to eliminate air pockets.
  4. Pour ¼ cup split yellow peas in each jar, followed by a heaping 2 tablespoons of vegetables in each jar.
  5. Top each jar with 1 teaspoon dill weed, and place lids tightly on jars. Makes 6 (1-pint) jars, each jar serves 8.

To make the soup:

  1. Combine 1 pint soup mix, 4 cups water and 2 cups vegetable broth in a saucepan over medium-high heat. Bring to a boil. Stir well, cover, reduce heat and simmer 45 minutes. Stir in 2 more cups vegetable broth and 1 teaspoon salt.
  2. Bring back to a boil, reduce heat and simmer 40 to 50 minutes, until barley and peas are tender.

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!