This uses the dry lentil & ABC pasta soup mix available in bulk from places like waltonfeed.com or the LDS Church Cannery.
2 C. Soup mix
8+ cups water (add more as it cooks off)
Simmer for 2 - 2 1/2 hours until lentils are well cooked. Stir frequently, especially near the end to keep from burning on the bottom.
1/3 to 1 can diced tomatoes w/chilis (a whole can makes it really spicy - too much for my kids)
2 Cans Italian Stewed (diced) tomatoes
1 Tbs. Salt (or less, to taste)
1/2 tsp. pepper
1 lb. Kielbasa, sliced into bite-size pieces, and browned in skillet.
Simmer up to 1/2 hour longer.
1 cup milk
1 cup whole wheat, uncooked (the wheat berries)
2 Tbsp. oil
2 tsp. baking powder
2 Tbs. honey or sugar
1/2 tsp. salt
Put milk and wheat in blender. Bend on highest speed for about 2-3 minutes (to have bits of wheat crunch) or 4-5 minutes (for no crunch) (I like having bits of wheat :) it's yummy). Add eggs, oil, baking powder, honey, and salt and blend on low. Bake on pre-heated griddle (low heat works best). FOR WAFFLES: add one additional Tbs. wheat, increase oil to 4 Tbs.
Picnic Lunch. When the sun shines in Rexburg we rush outside. I can't imagine what the neighbors must think as I sit in the driveway folding laundry. We usually eat out on the grass, but since this was a soup lunch we needed a flat surface to avoid spills. It was sunny, but a little chilly. Thankfully it has warmed up since this photo was taken two days ago. I LOVE SUNSHINE!