Yield: 10 servings

•  ¼

  cup dry split peas, sorted and rinsed

   
•  ¼

  cup lentils, sorted and rinsed

   
•  4

  cups green cabbage, chopped

   
•  2

  medium onions, chopped in ½-inch pieces

   
•  1 ½

  quarts water

   
•  2

  tablespoons fresh chopped jalapeños, or to taste

   
•  4

  medium carrots, diced in ¼-inch pieces

   
•  5

  stalks celery, chopped (about 2 cups)

   
•  2

  tablespoons chopped fresh basil

   
•  ½

  cup chopped fresh cilantro

   
•  2 ½

  tablespoons minced fresh garlic

   
•  1

  tablespoon salt

   
•  1 ½

  teaspoons black pepper

   
•  1

  tablespoon while cumin seed

   
•  2

  tablespoons chili powder

   
•  1

  (28-ounce) can crushed tomatoes

   
•  2

  (15-ounce) cans dark red kidney beans, drained