There’s a bit of magic in recipes that get handed down generation after generation. It could be that they get better with time, or for some, maybe it’s the nostalgia that makes them so delicious. Personally, I think it’s the simplicity of the ingredients that makes some of these traditional recipes taste so good. Wholesome ingredients, cooked and gently flavored with the love and time that goes into a home-cooked meal, are all you need for a moment of joy at the table.
Just think about that first cup of fresh coffee in the morning or the vast world of flavor that you can get from a rosemary flatbread hot out of the oven. These food may be simple, but they’re anything but boring.
That’s why I love this Amish Friendship soup so much. It’s packed with filling, healthy ingredients that will put a smile on your face. And talk about healthy! This soup is packed with pearl barley, split peas, and lentils! Plus, if you want to bulk this up and make it an even healthier stew, add sliced carrots, extra onion, celery, or even diced potatoes.
Another reason I love this soup so much is that it’s easy to make as a gift. All you need to do is layer the dry ingredients together in a glass jar and seal it with a lid, although it’s probably a good idea to print out the rest of the instructions to attach to the gift.
Need yet another reason to appreciate this Amish Friendship soup? Omit the beef and use veggie bullion and you have a vegan version that’s still just as filling, comforting, and nourishing as the original recipe.
Serve this on a cold winter evening and just watch as faces begin to feel the warmth and love of a homemade soup.Print
Amish Friendship Soup
This soup is packed with pearl barley, split peas, and lentils! Plus, if you want to bulk this up and make it an even healthier stew, add sliced carrots, extra onion, celery, or even diced potatoes.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: Serves 4-6 1x
- Category: Soups
- 1/2 cup dry split peas, sorted and rinsed
- 1/2 cup dried lentils, sorted and rinsed
- 1/3 cup beef bouillon granules
- 1/4 cup pearl barley
- 1/4 cup dried minced onion
- 2 teaspoons Italian seasoning
- 1 cup small pasta, ditalini or tubetti
- 1 pound ground beef
- 3 quarts water
- 1 (28-ounce) can, diced
- tomatoes, undrained
- In a 1 1/2 pint jar, layer the first seven ingredients in the order listed. Seal.
- If you’re giving this to someone as a gift, print or write out the remaining recipe instructions and attach to the jar. And you’re done! If you’re preparing this recipe yourself, follow the
- Remove pasta from the top of jar to be used later.
- In a large pot, brown ground beef and drain.
- Return cooked ground beef to the pot, add the water, tomatoes, and the remaining soup ingredients except the pasta.
- Bring to a boil, reduce heat, cover and simmer for 45 minutes.
- Add pasta and simmer for 20–25 minutes or until pasta, peas, lentils and barley are tender.
- Feel free to add other vegetables such as carrots, celery, onions to the soup.