Title: Minestrone Soup
Categories: Soup Italian
Yield: 2 Servings

1 1/4	c	Been soup mix (recipe follows)
2		(13 3/4 oz) cans beef broth
4 1/2	c	Water
1 1/2	c	Chopped tomato
1	c	Chopped celery
1/2	c	Chopped onion
1/2	c	Thinly sliced zucchini
1/2	c	Thinly sliced carrot
1/2	c	Coarsely chopped green bell pepper
1/2	c	Sliced fresh mushrooms
2	ts	Dried whole basil
1 1/2	ts	Dried whole oregano
1	ts	Salt
1/2	ts	Pepper
2		Cloves garlic, minced
2		Bay leaves
3	tb	+ 1 tsp grated fresh Parmesan cheese
		BEAN SOUP MIX:
2	c	(1 lb) dried green split peas
2 2/3	c	(1 lb) dried black-eyed peas
1 1/2	c	(3/4 lb) dried yellow split peas
2 1/2	c	(3/4 lb) dried lentils
2	c	Uncooked pearl barley

This recipe is our favorite "make ahead" soup. The Bean Soup Mix makes a big batch and once made you can put this soup together quickly. Use your food processor for the veggies for even greater speed. The Bean Soup Mix is also a fun personalized holiday gift when accompanied with a copy of the recipe.

Wash bean soup mix and place in a large dutch oven. Add broth and water. Bring to a boil; cover, reduce heat, and simmer for 30 minutes. Add chopped tomato & next 12 ingredients; simmer for an additional hour or until peas are tender. Discard bay leaves. Ladle soup into bowls, and sprinkle with cheese.

Makes 2 1/2 quarts.

BEAN SOUP MIX: Sort peas. Combine peas, lentils and barley in a large bowl, stir. Store in an airtight container. (Makes 10 cups!!)

NOTE: Freeze extra soup in an airtight container for up to 3 months. Thaw overnight in refrigerator. To serve, place in a large saucepan, and cook over medium heat until thoroughly heated, stirring soup occasionally.

Posted by Michael Grosz. Courtesy of Fred Peters.

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