Mixed Legume Soup Recipe

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My brother began growing legumes a few years back, so I've been trying many different recipes. Everyone enjoys the comforting old-fashioned flavor of this vegetable soup.
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES:14 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES: 14 servings


  • 1/2 pound sliced bacon, diced
  • 1 cup dried lentils, rinsed
  • 3/4 cup dried yellow split peas
  • 3/4 cup dried green split peas
  • 3 quarts beef broth
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 177 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 802 mg sodium, 24 g carbohydrate, 7 g fiber, 13 g protein.


  1. In a Dutch oven, cook bacon until crisp; drain. Add the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until the lentils and peas are tender. Yield: 12-14 servings (about 3-1/2 quarts).
Originally published as Mixed Legume Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p13

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Reviewed Jan. 3, 2015

"This is healthy, delicious, and so easy. My husband loved it too. I added double the bacon and carrots and was very happy with it. Thank you for this recipe."

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