Instructions: In a two-cup jar, layer from bottom in this order - lentils, peas, bouillon, barley, parsley, onion flakes, thyme, pepper, basil, macaroni. Seal jar.

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In a very large saucepan combine 8 to 10 cups of water, a 28 oz. can of crushed tomatoes, and soup mix. Add 2 chopped carrots, and 2 to 4 chopped potatoes (optional: 2 cups chopped cabbage). Bring to a boil, reduce heat, cover and simmer for one hour or until peas are tender.

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