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