Ingredients and Weight:
- 1 cup dried navy beans, picked over and rinsed
- 1 cup dried yellow peas, picked over and rinsed
- 1 cup dried split peas, picked over and rinsed
- 1 pound carrots, peeled and chopped (about 5 cups)
- 1 pound celery, chopped (about 4 cups)
- 1 pound potatoes, peeled and chopped (about 4 cups)
- 1/2 pound lean bacon, diced
- 2 tablespoons olive oil
- 1 large onion, chopped (about 2 cups)
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 8 cups chicken broth
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
1 hour 30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large Dutch oven or pot, combine the beans, peas, carrots, celery, potatoes, bacon, olive oil, onion, garlic, thyme, oregano, and chicken broth.
- Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the vegetables are tender and the beans are cooked through, about 1 hour 30 minutes.
- Season with salt and pepper to taste.
Nutritional Information:
- Calories: 250 per serving
- Fat: 5 grams
- Carbohydrates: 40 grams
- Protein: 15 grams
Dish Characteristics:
- Hearty and filling
- Packed with vegetables and legumes
- Comforting and flavorful
- Perfect for a cold day
User Comments:
- "This soup is absolutely delicious! It's so hearty and satisfying, and the flavors are amazing."
- "I love that this recipe uses a variety of beans and peas. It makes the soup so much more flavorful."
- "This is my go-to recipe for a quick and easy weeknight meal."
Special Precautions and Tips:
- Be sure to pick over the beans and peas before using them to remove any stones or debris.
- If you don't have time to soak the beans and peas overnight, you can quick-soak them by bringing them to a boil in a pot of water, then removing them from the heat and letting them stand for 1 hour before draining them.
- This soup can be made ahead of time and reheated when you're ready to serve.
