Spring may be here, but here in New York, the April showers have been hanging around lest we get too used to beautiful weather too soon. While obviously, this does not make me happy, I’ll take any excuse I can to make a pot of soup.

img 1433 - Split Pea and Kale SoupThis began as be a simple split-pea recipe, but when I saw the package of chopped frozen kale in the freezer, I thought, “What the hell—let’s see what happens.” It worked! I’ve been enjoying this over the past few days as a quick lunch or dinner item. One of the best things about leftover soup is that you can just heat it up in the microwave for a few minutes and still enjoy a nourishing meal—perfect if you have ten minutes to get out the door. It’s great on its own or served alongside a sandwich or even just crusty bread with hummus. Enjoy!

img 1424 - Split Pea and Kale SoupIngredients:

  • 1-2 tbsp olive oil
  • 1 lb green split peas, rinsed
  • 1-2 carrots, grated or finely chopped
  • 4 cloves garlic, minced
  • 1 vegetable bouillon cube
  • salt, pepper, and turmeric to taste
  • 1 bunch kale, rinsed and chopped, or 1 package chopped frozen kale
  • ~6-8 cups water (add as needed)

Directions:

  1. Heat oil in a large stock pot. Add garlic and carrots.
  2. Add split peas and 4 cups water. Bring to a boil and lower heat. Cover and cook for 15-20 minutes.
  3. Add more water and season. Add kale. Add more water if needed.
  4. Cook for about an hour or until split peas are smooth and kale has cooked down. Add additional seasonings if desired.

 

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