1 Heat the oil in a large pan over medium-high heat. 2  Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 2 minutes. 3  Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 3 to 4 minutes. 4  Add the sour cream, and toss to combine.
There are 137 calories in 1 cup of Bean Soup. Get full nutrition facts and other common serving sizes of Bean Soup including 1 oz and 100 g.
I just made split pea soup the other night. Yum! I use six cups for a 16oz bag of peas. Olive oil for sauteeing veggies 1 onion, chopped 2 large carrots, peeled and chopped 2 med. potatoes, cut into 1 pieces 2 cloves or garlic, chopped 1 red bell pepper, chopped 1 can diced tomatoes 16 oz split peas (I sometimes favor yellow, sometimes green) 6 cups of water