Slow Cooker Split Pea and Red Lentil Soup

The combination of split peas and red lentils makes a healthy soup.

Serves 10


½ pound red lentils

½ pound green split peas

1 pound beef filet cubes

2 onions, minced

3 carrots, peeled, sliced

2 celery stalks , sliced

black peppercorns

1 bay leaf


2 chicken bouillon cubes, crushed

1 tablespoon tomato paste


Combine the lentils, split peas, beef, onion, carrots, celery, bay leaf and peppercorn in a 5 to 7 quart slow cooker.

Cover the ingredients with water, sprinkle the bouillon cubes and tomato paste over the ingredients.

Cover, set the heat on low and cook for 7 hours, until the soup is thickened and the ingredients are tender.

Serve hot from the slow cooker into deep soup bowls.

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