YIELD: 4 cups
1 1/4 cups pearl barley 
1 1/4 cups green split peas 
1 1/4 cups yellow split peas 
1/4 cup red lentils 

  1. Add each ingredient to make a layered jar (or mix ingredients in a bowl and then pour into a jar).
  2. Seal jar, label and store in the pantry until use.
How to Make Lamb Shank Vegetable Soup:
2 cups basic soup mix
1 tablespoon olive oil
4 lamb shanks
1 onion, diced
1 garlic clove, minced
4 carrots, sliced
4 celery stalks, sliced
5 cups beef stock
4 cups water
  1. Soak soup mix for 6+ hours in water (then drain well).
  2. Heat olive oil in a large pan. Brown lamb shanks until browned all over. Remove shanks from heat.
  3. Cook onion, minced garlic, carrots and celery in the oiled pan until vegetables are tender.
  4. Add pre-soaked soup mix, beef stock and water to the pan. Bring to a boil.
  5. Return browned shanks to pan, submerge and simmer (partially covered) for 2 hours or until shanks are tender. Stir occasionally.
  6. Season with salt and pepper and serve. 

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