Hearty Bean Vegetable Protein Soup

Yield 10 servings



½ cup split peas, dry

½ cup split yellow peas, dry

1/2 cup red lentils, dry 

½ cup green lentils, dry

2 cups onions, diced

2 cups carrots, cut into strips

1 cup zucchini, cut into strips

2 garlic cloves, chopped

1 cup sweet potato, cut into strips

1 cup canned chickpeas, drained 

2 cups canned Romano beans, drained

¼ cup olive oil 

1 tbsp organic chalice spice garlic powder

1 tsp black pepper 

1 tsp Himalayan salt and pepper chalice spice organic 

5 basil leaves, fresh

1 tbsp chalice spice vegetable broth

20 cups water 


1. Add all of the ingredients listed into a large stockpot or pressure cooker.

2. If using a pressure cook set for 1 hour, and let the ingredients cook.

3. If using stockpot bring to soup to a boil. Then let simmer for 2 hours on medium heat.

4. Serve immediately. Soup can be stored in the refrigerator for 4-5 days.