Beef-Barley-Split Pea-Lentil Soup

Beef-barley-split Pea-lentil Soup Recipe

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Marlene Fields


This recipe came from our local regional cancer center where I was a volunteer for many years up until October 2010. The home made soup mix (dry ingredients) were a gift to all volunteers and were layered in canning jars with pretty lids and covers. The dehydrated mixed veggies are the tiny ones (chopped small before drying rather than sliced). They're great in this soup. I added the seasonings and 99% FAT FREE beef broth because we watch our diets most nights so we can pig out one night a week. Great for a cool weather evening, served with just garlic bread or artisan bread.


★★★★★ 1 vote

20 Min
1 Hr


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  • 2 - 3 c
    cooked beef, chopped small
  • 1 c
    pearl barley, uncooked
  • 1 c
    split peas, uncooked
  • 1 c
    lentils, uncooked
  • 1/2 c
    dehydrated mixed veggies from bulk food aisle
  • 1
    49 oz. can 99% fat free beef broth
  • 10 c
  • 1 tsp
    mrs. dash herb and garlic seasoning
  • 2 tsp
    salt (i like kosher or sea salt)

How to Make Beef-Barley-Split Pea-Lentil Soup


  1. Bring all ingredients to a boil in a large pot. Reduce heat to low and simmer 45 - 50 minutes, or until peas are tender.

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About Beef-Barley-Split Pea-Lentil Soup

Course/Dish: Soups, Beef, Beef Soups, Bean Soups
Other Tag: Healthy
Hashtags: #barley, #lentils, #PEA, #split

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