Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Sharon White says, "I have been making this stew ever since my children were very young. It is savory and delicious, and it is quite healthy. One time, I remember having relatives over one day for supper, and I served this with crackers. Their young children wouldn't even taste it. They were used to consuming pretty, processed foods and eating at fast food restaurants. I had to make them peanut butter sandwiches instead! Sad. My own children still enjoy it very much. Fo us, it is a staple dinner that is both healthy and delicious. I hope you enjoy it as much as we do!" From

Ingredients Nutrition

  • 9 potatoes, peeled and cut
  • 5 organic carrots, peeled and sliced
  • 12 cup chopped onion
  • 1 clove chopped garlic
  • 3 tablespoons goya barley (from a 16 ounce bag found in the dried beans section of te store)
  • 3 tablespoons dried lentils (from a 16 ounce bag)
  • 14 cup dried split peas (from a 16 ounce bag)
  • 2 cups Hunts tomato sauce (16 ounce)
  • 0.5 (12 ounce) bag wide egg noodles
  • 7 cups water
  • 6 -8 tablespoons parmesan cheese (optional)


  1. Put all ingredients into a large soup pan.
  2. Cover this with 7 cups of water. Bring to a boil. Stir occasionally for 30 minutes.
  3. Add the tomato sauce.
  4. Bring back to a boil. Stir and cook for about 2 minutes.
  5. Next, add 1/2 bag of wide egg noodles to the pan.
  6. Bring back to a boil. Then cook on medium heat, stirring occasionally for 10 minutes.
  7. Serve toped with a little Parmesan cheese (optional).