Souped-Up Legumes

Let's celebrate the fast-cooking members of a nutritious family: Lentils and Split Peas.
Chicken and Split Pea Soup

On cold days, warm, comforting lentil and split pea soups serve well as main dishes. They can be ready much quicker than bean soups because they do not require presoaking, and their cooking time is shorter. For more information, check our tip sheet.

Fix this easy main dish soup and serve it today or refrigerate it for tomorrow. You can also freeze some to serve later.


  • 8 cups chicken broth
  • 2 cups cubed peeled potato
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 teaspoon dried dillweed
  • 1/2 teaspoon pepper
  • 1 pound dry split peas, rinsed and drained
  • 2 cups chopped cooked chicken
  • 1 cup cubed fully cooked ham


1. In a 4-1/2-quart Dutch oven, combine chicken broth, potato, carrot, onion, celery, dillweed, and pepper.

2. Stir in peas. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes or until peas are very tender and vegetables are tender.

3. Stir in chicken and ham. Makes 8 servings.

Make ahead directions: Prepare as above. Cool soup. Cover and refrigerate up to 24 hours. To serve, heat through. Or, ladle cooled soup into two 1 quart freezer containers. Seal, label, and freeze. To reheat, place frozen soup in a Dutch oven. Cover and cook over medium-low heat for 25 to 30 minutes, stirring occasionally.

Continued on page 2:  Lentil Chili