Nebuchadnezzar Southwest Split Pea Soup Mix

Ingredients: Yellow split peas, Green Split peas Vegetable Base (yeast extract*, vegetable extracts [contain celery seed oleoresin and mustard oil], potato, Real Salt™, garlic, onion, bell pepper, turmeric, parsley, celery, ground rice hulls, black pepper, tomato), onion, garlic, bell pepper, oregano, black pepper, spices 

Whenever possible, we source our ingredients from Pacific Northwest farmers and processors. We believe local sourcing means fresher ingredients, fewer transportation miles, and stronger relationships with the people behind our food.

SMALL SIZE You will need

• 1/2 cup fresh or canned tomatoes
• 3 3/4 cups water

LARGE SIZE You will need

• 1 cup fresh or canned tomatoes
• 7 1/2 cups water

Stove Top Directions: 

1. Open the bag with scissors.
2. Look through lentil and rice mix for pebbles.
3. In 3 quart saucepan add water, the complete package, and your choice of tomatoes. 
4. Bring to a boil. Cover & reduce to simmer until lentils are tender, about 1 hour.
5. Stir occasionally to prevent scorching.
6. Salt and pepper to taste. Serve.

Instant Pot Directions: Reduce water by 1 cup. Add water, entire soup mix, meat and tomato to Instant Pot. Lock the lid and seal the valve, set to Soup Mode, or High Pressure. Cook for 20 minutes, allow the pressure to release naturally or manually let the steam off. Enjoy!

Crock-Pot Directions: Add water, the entire soup mix, tomato, and meat to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 5 hours. Enjoy!

Lemon Bite: Add 1 tablespoon of vinegar or lemon juice for a tangy, refreshing kick that brightens the flavor.

Vegetable Overload: 10-15 minutes before the soup is done, add 1 or 2 cups of fresh vegetables. Our favorites are leeks and carrots, but you can also try adding spinach or zucchini for a unique twist.

Add some meat: Boost the flavor and richness with your choice of ground turkey, bacon, kielbasa, or sausage.

Make it Creamy: For extra creaminess, reduce the water by 1/2 to 1 cup and replace it with milk or cream. Add the milk just before serving to keep it from curdling

Spice it Up: Add a pinch of cayenne pepper or smoked paprika to give the soup a mild heat and smoky depth.

Herb it Up: Stir in a teaspoon of dried thyme or a few sprigs of fresh rosemary for added aromatic flavor.

Texture Boost: For extra texture, top with crispy fried onions or a handful of crushed tortilla chips.

Fun Fact: Some of the earliest archeological dating of lentils goes back 13,000 years to caves discovered in Greece.

The Nebuchadnezzar soup is part of a small group of four Rill Foods recipes originally created in the early 2000s for a friend writing a book on the Daniel Fast. These soups were designed to follow simple, whole-food guidelines inspired by that way of eating—no animal products, no added sugar, and nothing artificial—while still being hearty and satisfying.

The name Nebuchadnezzar comes from the biblical story of King Nebuchadnezzar and the prophet Daniel. In the story, Daniel and his companions were taken into Babylonian captivity but remained faithful to their beliefs, even when faced with trials such as the fiery furnace.

The Daniel Fast itself is a partial fast practiced by many Christians, modeled after the experiences of the prophet Daniel. It emphasizes simple foods grown from seed and water, and is often described as a plant-based way of eating with additional restrictions.

These four original soups were created to align with those guidelines while still reflecting the Rill Foods approach—simple ingredients, bold flavor, and meals that feel good to eat.