Pea, Lentil or Bean Soup




A hearty high protein soup.


  1. Pick over and rinse peas; combine all ingredients in kettle. Cover; simmer stirring occasionally, until thickened (2-3 hours). Remove bay leaf, cloves, ham shank or bone. Cut meat off bone, return to soup. Season with salt and pepper. Reheat and serve.

Chef’s tip

STRONG>Lentil Soup: 1 pound dried lentils may be substituted for split peas. Simmer 2 hours.

Bean Soup: 1 pound dried pinto, pink, lima or white beans may be substituted for split peas. Pick over beans, rinse and soak in 2 quarts cold water ovenight (or bring to a boil, cook 2 minutes and let stand 1 hour.) Drain. Proceed as in recipe above, simmering until beans have tender skins and are mealy inside (2-3 hours).

Tip: For soups with a thinner consistency, add one cup additional chicken broth.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.