Hearty Soup Mix & Stock

This is two recipes in one: a make-ahead dry soup mix you can jar up and keep in the pantry, plus the method for turning that mix into a proper, stick-to-your-ribs beef and vegetable soup when you’re ready. The mix blends dried green peas, pearl barley, elbow macaroni, brown rice, and minced onion. Everything that needs a long simmer to soften.

The finished soup builds around that base. Two hours of slow simmering breaks down the barley and peas into something thick and nearly porridge-like, then carrots, celery, and shredded cabbage go in late so they keep some texture. A can of V8-style vegetable juice and tomato sauce add the tangy backbone.

Ground beef (or any leftover roast, pulled chicken, or ham) turns it into a one-pot meal. Without meat, it’s a hearty vegetarian soup in its own right.

Kitchen Tips

• Store the dry soup mix in an airtight jar; it keeps 6 months at room temperature and makes a good homemade gift.
• Don’t salt heavily at the start. The V8 and tomato sauce add plenty of sodium later.
• Skim foam off the top during the first simmer. Dried peas release starch and scum that dulls the final broth.
• If the soup gets too thick after sitting (it will), thin with beef stock or water when reheating, not more vegetable juice.

Variations

• Swap the meat for white beans and a Parmesan rind to make it a vegetarian minestrone cousin.
• Add crushed tomatoes and a bay leaf for a deeper tomato flavor.
• Stir in a splash of red wine vinegar just before serving to brighten everything up.