Bean, Pea & Lentil Soup

April 8, 2011

I wasnt really sure what to call this dish. On the container it says Gourmet Bean Blend, a colorful variety of Beans, Peas and Lentils. I think I will stick with what I have so people do think its just a chili or something. Regardless, this is AMAZING, and the easiest dish to make!  My husband picked this up from costco and encouraged me to make something with it. I have never eaten or worked with lentils, plus I am not really a fan of split pea anything. (I haven’t tried split pea soup, but it just doesn’t look like it would taste good.)  One afternoon, I decided to just go for it and make this. Instead of looking for a recipe on the Internet, I went with the one on the back of the container. So.glad.I.did. 🙂

The ingredients are simple, fast, and dont look like anything to write home about. However, when you have this simmering on your stove for 3 hours…the flavors and smells come together into something wonderful. The taste was different than any soups or chilis I have ever had before. Maybe that is why we liked it so much, because it was something new a different. This pairs great with a toasted piece of sourdough bread. (But since we still haven’t attempted GF Sourdough bread, any buttered toast works).

I had some fun with the bean shots, I wanted to show up close what kinds of beans/lentils etc, are really in this mixture. You cant tell so much after it is cooked and saucy.

After you saute the onion/meat, you literally dump everything in, bring it to a boil, then simmer for 3 hours. Then tada! An effortless meal 🙂 I am sure you could throw this in the crock pot as well.

If your costco doesn’t have this “Epicurean Specialty, Gourmet Bean Blend” then you can probably just substitute any mixture of your favorites.

On to the recipe!

Bean, Pea and Lentil Soup Recipe:

3 cups Bean Blend
1lb ground italian sausage, OR you can use chicken sausage, or italian sausage links sliced into 1 inch pieces.
1 large onion
4 garlic cloves
1 12oz can diced tomatoes
10oz tomato sauce
1/4 tsp hot red pepper flakes
2 bay leaves
1/4 tsp fresh ground black pepper
2 Tbsp olive oil
8 cups chicken stock (or water)


In a stock pot, saute onion and sausage in olive oil until sausage is lightly browned.  Add garlic and saute an additional 2 minutes.  Add remaining ingredients and bring to a boil, then simmer on low for roughly 3 hours.  Remove bay leaves. Serve with grated Parmesean, or Sharp Cheddar cheese and some kind of crusty bread.

*Note: I did adapt this recipe to our liking and needs. The original called for a red and green bell pepper diced. I also recommend using chicken or beef stock to add in extra flavor instead of water.  Oh and lastly I added in an extra pinch of garlic seasoning, salt, and oregano/italian seasoning.

This serves about 6-8 bowls. Leftovers taste wonderful!

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  • Reply Sarah April 8, 2011 at 15:58

    This looks truly delicious! I happen to have dried borlotti beans, split peas and red lentils in my larder so I may give it a go with my own mix of pulses. Oh and don’t be afraid of split pea soup – it’s no looker but it tastes divine on a cold evening!

  • Reply MFM – Lentil and Split Pea soup thing | Many things I am June 6, 2011 at 23:58

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  • Reply angela June 9, 2011 at 00:52

    did you cover yours while it was simmering or did you leave it uncovered? i’m new to cooking 🙁

  • Reply Liz December 6, 2011 at 21:43

    Did you soak and cook the beans before you put them in the recipe? I’m in the process of slow cooking this chili recipe from the Bean Blend container, but mine looks less appetizing and much darker than yours.

  • Reply Moira G February 9, 2012 at 06:27

    I have an adopted child with gluten and dairy allergies along with a host of other things. But she loves split pea as do we all. You can find some really great split pea recipes in the book (which I bought several years ago at Costco) Feasting with Your Slow Cooker – there were several other versions but the original one has a great recipe. I bought this epicurean bean blend recently so glad you put up a ‘simpler’ version – I had printed out the one off their website and this ‘adapted’ version seems easier. Want to recommend – I also have had serious food allergies – I’ve had a history of candida issues and my daughter does – we went on BioKult through Dr. Campbell McBride’s site (who does the GAPS) and my retired nurse friend does bioenergy work with allergy corrections (similar to NAET but way beyond that) and I’m able to eat gluten again. So…gluten allergies do not have to be a lifetime thing. Just wanted to pass that along. BIE is being widely practiced in Canada and seems to overtake NAET there but…just check into it. My daughter also seems not to have as many issues if she does run into gluten as long as it is organic weirdly enough. I’ve noticed the same thing myself since I got ‘treated’ for my gluten and dairy allergies – mine were contributing to osteoarthritis problems. Hope that information helps – thanks for the recipe.

  • Reply Annalisa February 9, 2013 at 23:18

    I am also wondering if you soak your beans before using them in this recipe?

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