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 great personalized gift when accompanied with a copy of
the recipe. 

MINESTRONE SOUP 
1 & 1/4 cups been soup mix (recipe follows)
2 (13-3/4 oz) cans beef broth
4 & 1/2 cups water
1 & 1/2 cups chopped tomato
1 cup chopped celery
1/2 cup chopped onion
1/2 cup thinly sliced zucchini
1/2 cup thinly sliced carrot
1/2 cup coarsely chopped green bell pepper
1/2 cup sliced fresh mushrooms
2 tsp dried whole basil
1-1/2 tsp dried whole oregano
1 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
2 bay leaves
3 Tbsp + 1 tsp grated fresh Parmesan cheese

        *** Bean Soup Mix ****
2 cups (1 lb) dried green split peas
2 & 2/3 cups (1 lb) dried black-eyed peas
1 & 1/2 cups (3/4 lb) dried yellow split peas
2 & 1/2 cups (3/4 lb) dried lentils
2 cups uncooked pearl barley

  Wash bean soup mix and place in a large dutch oven.  Add
broth & water.  Bring to a boil; cover, reduce heat, and
simmer 30 minutes. Add chopped tomato & next 12
ingredients; simmer an additional hour or until peas are
tender. Discard bay leaves.  Ladle soup into bowls, and
sprinkle with cheese.  Yield: 2-1/2 qts.
         *-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
                   *****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 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.

 /\/\ichael  =================
   & Ms.     /\/\ | /-\ /\/\ |
 \/\/eslie   =================