Bean and Pea Soup Bean Soup is a basic, healthy, yet oddly satisfying soup that is just perfect on a cold winter day! Who says comfort food has to be bad for you? This soup is all about whole, real goodness and it makes a perfect gift! How wonderful is that? The soup is what you make of it, but it’s always a big hit!
What You’ll Need for the Bean Soup Jar:
1 quart jar
6 types of beans, lentils and/or peas (Note: I used navy white beans, black kabuli chick peas, petite crimson lentils, scarlet runner beans, yellow split peas and black beluga lentils.)
You want to layer the beans,lentils and/or peas you choose so that no two of the same color are next to each other. The jar above has 1/2 cup of navy white beans, 1/2 cup of black chick peas, 1 cup of petite crimson lentils, 1/2 cup scarlet runner beans, 1/2 cup of yellow split peas and the rest of the jar is filled with black beluga lentils.
Dress up the jar however you like, but be sure to include the directions for the soup (see below).
What You’ll Need to Make the Soup:
1 Bean and Pea Soup Gift Jar (see above)
Extra virgin olive oil
2 ribs of celery, chopped
1 onion, chopped
Freshly ground black pepper
Broth or water
Dump contents of the Bean and Pea Soup gift jar into a large bowl and cover with water. Let sit overnight. (Note: If you choose only lentils and split pea varieties you can skip this step as they don’t need to soak overnight. They can soak, it won’t hurt them, but it isn’t necessary.)
In a large stockpot saute celery and onion with a pinch of sea salt and some freshly ground black pepper until just tender.
Drain beans and peas and rinse. Add to the stockpot with the tender celery and onions. Cover beans and peas until just covered with water or broth. (Note: Most of the time I use water. The beans and peas have enough flavor to more than make the soup, but if you want you can use chicken or vegetable broth instead.)
Cook for 2-3 hours until beans are tender.
Notes: You could also add in other veggies to the soup such as leeks of carrots. I even add in mushrooms from time to time. It’s completely a matter of personal taste. This soup is warm, hearty and oh so creamy. Who knew healthy could taste so good? I also ended up utilizing my Crock Pot for this soup. All you have to do is dump in the ingredients and cook for 4-5 hours on high and you’re good to go!