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 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.