Four stacked bowls with engraved word "soup" and wooden spoon resting on dry beans

Palouse Soup Mix

This soup is nutritious and inexpensive to make. All the ingredients, except rice, are grown in the southeast corner of Washington state, called the Palouse. You can make the mix ahead of time and store it for up to 12 months in a cool, dry place.
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Course Lunch & Dinner
$0.24 per serving
Servings 10 cups

Ingredients
 

Mix

  • 2 ½ cups green split peas (or one 16-ounce package)
  • 2 ½ cups lentils (or one 16-ounce package)
  • 2 ½ cups pearl barley (or one 16-ounce package)
  • 2 cups whole-wheat macaroni (8 oz dry) (or 2 cups brown rice, uncooked)

Preparation

  • 1 small onion (chopped)
  • 2 carrots (chopped)
  • 4 cups water or low-sodium broth

Seasonings (Pick 1-3)

  • ½ teaspoon salt
  • 1-3 garlic cloves (or 2 tsp minced or ½ tsp garlic powder)
  • ½-1 teaspoon oregano or basil
  • 2 Tablespoons lemon juice or vinegar
  • 1 Tablespoon chili powder
  • 1 Tablespoon CNP Italian Seasoning
  • 2 teaspoons CNP Mexican Seasoning

Instructions
 

  • Combine mix ingredients only. Store in jars with tight-fitting lids.
  • Remix before using. Follow Palouse Soup directions to complete the recipe.

Notes

  • Makes 10 cups of mix.
  • 1 cup mix makes 4 servings of prepared soup.

Nutrition Label

Serving: 40 servings of mix
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