Instructions: To prepare the soup mix: Using a one-quart canning jar, place 1/2 cup of the split peas in an even layer. Add the beef bouillon granules, making an even layer. Top with the barley. Place 1/2 cup of the lentils on top of the barley in an even layer, followed by all of the minced onion and then the Italian seasoning mix. Place 1/2 cup of the rice on top. Add another layer of split peas using the remaining 1/2 cup, and top with a layer of the remaining 1/2 cup lentils. End with as much rice as needed to fill the jar. Cover and seal.

Cut a decorative piece of fabric to fit over the lid and secure with an elastic band. Tie a ribbon around the band. Write the other soup ingredients and directions on a small piece of paper and attach to the jar, or secure under the fabric.

To prepare the soup: In a large soup pot, brown the stewing meat and drain. Add the water, tomatoes and soup mix; bring to a boil. Reduce the heat, cover and simmer for 45 to 60 minutes or until the peas, lentils and barley are tender.

This recipe yields about 4 quarts of soup.

Yield: 4 quarts

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