Palouse Soup

2 1/2 c. washed lentils
2 1/2 c. washed green split peas
2 1/2 c. pearl barley
2 c. alphabet macaroni
1 c. dried onion flakes
1/2 c. celery flakes
1/2 c. parsley flakes

Mix all ingredients together and store in a jar with tight fitting lid. Stir well before using. TO COOK: Combine 1 cup of mix with 4 cups water or seasoned stock in a soup pot. Add 1 cup cooked, chopped meats, if desired. Bring to boil. Reduce heat to low and cover. Simmer gently for 45 minutes or until peas are tender. (Cooking time may need to be extended at high altitude or in hard-water areas.) Add 1 1/2 tablespoons salt, if desired. VARIATIONS: To create Minestrone Palous Soup, combine 1 cup mix with 16 ounce can of stewed tomatoes, 2 or 3 cups water. Add 1 chopped onion, 1 or 2 chopped potatoes and 1/2 teaspoon basil. Bring to boil and cook as directed above.

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