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.