1
In large, heavy pot, cook onions and celery in oil, until soft over medium-low heat, stirring often.
2
Add chopped mushroom sand green peppers and cook another few minutes.
3
Add chopped garlic for an extra minute, being careful not to burn.
4
Stir in un-drained tomatoes, broth and water, (use 10 cups water for the vegetarian version and eliminate the broth).
5
Add remaining ingredients and stir. Most people drain canned beans to reduce sodium content, it is personal preference.
6
Turn heat to medium and bring to a boil.
7
When soup boils, turn to low and simmer until lentils and split peas are tender, about 30-60 minutes. If soup is too thick, add more broth or water. Add salt and pepper to taste if desired, or other herbs/spices you prefer.
8
Remove from heat and enjoy!
To make in crock pot, add all ingredients and cook until split peas and lentils are soft. You can eliminate sautéing vegetables first if you prefer. If you skip this step, you don't need to add the coconut oil.
To simplify prep time you can use frozen onions and carrots and celery, and pre-sliced mushrooms.
Modify this recipe to suit your tastes, budget. Dry beans are very economical, most call for pre-soaking. You will eliminate a lot of sodium using dry beans.
