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Parve
Easy
16 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
Hearty and filling, this is one soup you’ll turn to all winter long.
3 quarts water
1 cup Gefen Yellow Split Peas
1 cup Gefen Green Split Peas
1 cup Gefen Lima Beans, soaked overnight and skins removed (see note)
1 teaspoon baking soda
2 tablespoons salt
4 tablespoons oil for sautéing
2 medium onions, diced
1 pound carrots, grated
2 parsley roots, grated
1 red pepper, chopped
1 medium zucchini, unpeeled, diced
3 stalks celery, diced
In a three-quart saucepan, sauté onions in oil until golden in color. Add vegetables and sauté for 20 minutes. Combine sautéd vegetables with bean soup and cook for additional 20 minutes.
In an eight-quart pot, bring water, split peas, lima beans and baking soda to a boil. (After adding baking soda, lower heat for a few seconds, as it tends to cause the water to foam and boil). Cook for one hour and 45 minutes on medium heat, stirring occasionally. Add salt when beans are nearly tender.
Photography and styling by Peri Photography
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