- 30 mins
- 30 mins
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Ingredients
- 1/3 cup beef bouillon granules
- 1 tsp black pepper
- 1/4 cup minced onion
- 1/2 cup dried split peas (green and yellow)
- 1/4 cup wild rice
- 1/3 cup long-grain white rice
- 1/2 cup lentils (brown or red)
- 1/2 cup elbow noodles
- 1 cup tri color corkscrew pasta
- 2.5 Tbsp chicken bouillon granules(in Ziploc)
Preparation
Step 1
1. Remove pasta from jar, set aside
2. Pour 12 cups of water plus chicken bouillon into stockpot. Bring to boil. Add contents of jar; return to boil. Cover and simmer for 20-30 minutes (until lentils are tender)
3. Add colored pasta and 1 lb. brown meat, if desired. Return to boil, stirring occasionally. Reduce heat and simmer 10-15 minutes until noodles are done. Refrigerate leftovers.