From the kitchen of Susan R.

1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/3 cup dry lentils
1/4 cup dried minced onion
2 teaspoons Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup small macaroni

Additional Ingredients
1 pound ground beef
3 quarts water
1 can diced tomatoes

In a 1 1/2 pint jar, layer the first eight ingredients in order listed. Seal tightly. Yields 1 batch.

To prepare soup, carefully remove macaroni from the top and set aside.

In a large saucepan, or Dutch oven, brown beef and drain. Add the water, tomatoes and soup mix. Bring to a boil. Reduce heat, cover and simmer for 45 minutes. Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender.

Yields 4 quarts.

I figure 1 cup will have 325.9 calories, Total Fat: 10.1, Fiber: 8.4. This is if you use ground sirloin beef.