Ingredients
2 cups elbow pasta
1/2 cup dried split peas
1/4 cup dried lentils
2 tablespoons dried minced onion
1 teaspoon dried parsley flakes
1/2 teaspoon oregano
2 vegetable bouillon cubes
1 can died tomatoes
Instructions
In a large pot add 10 cups of water.
Add the mason jar contents to the pot, EXCEPT the pasta.
Bring the mixture to a boil over high heat, then reduce to low, cover, and let simmer for 20-25 minutes. This will allow the lentils to soften and cook.
Once the split peas and lentils are tender, add the can of diced tomatoes and pasta to the soup.
Cover once again, and simmer until pasta is cooked through (about 15 minutes).
Serve your delicious pasta soup hot and enjoy!
Recipe modified from Taste of Home.
