- Prep time
- 20 minutes
- Cook time
- 1 hour, 25 minutes
- Total time
- 1 hour, 45 minutes
- Meal type
- Lunch, Soup
- Child Friendly, Freezable, Pre-preparable, Serve Hot
The split peas and the herbal flavors dominate this soup; while the kale goes unnoticed as part of the broth. Hence the description, “invisible” kale.
- 2 cups Dried Split Peas (Pick out any huls or stems)
- 4 cups Water
- 1 large Onion (Chopped in spoon sized pieces)
- 1 1/2 cup Carrots (Cut in 1/3 inch half rounds)
- 1 cup Celery (Diced)
- 3 teaspoons Ground Cumin
- 1 teaspoon Dried Thyme
- 2 Bay Leaves
- 1 teaspoon Salt
- 1 tablespoon Olive Oil
- 2 cloves Galic (Mince garlic at least 10 minutes before you add it)
- 1/4 teaspoon Red Pepper Flakes (Or to taste. Be careful not to get it too hot!)
- 1 usa liquid quart Kale Broth (Invisible kale broth (KB) recipe. KB is basically cooked kale pureed with water.)
- Step 1
Bring water to a boil in a 4 to 6 quart soup pot. Sort through the peas for hulls or stones. Give them a cool water rinse and drain them. Add the split peas to the boiling water. Stir frequently, to keep the peas from sticking to the pan, until it just begins to boil again. Turn the burner down to simmer and simmer for 30 minutes stirring occasionally. More water may need to be added to keep the peas covered by liquid.
- Step 2
Saute the onions, celery, carrots, pepper, salt, and herbs in the olive oil over medium to medium-low heat. Stir frequently for about 10 minutes. Veggies will soften not necessarily to brown the vegetables.
- Step 3
- Combine the vegetable saute with the cooked peas add in the kale broth and the minced garlic. If you want you can add the garlic just before serving and it will cook some from the heat of the soup. Using some of the kale broth to rinse out the saute pan is a nice way to gather up all the herbs and any caramelized bits of vegetables. Cook the soup another 20 minutes or until the split peas are done but not over cooked and turning to mush. If you prefer a creamy split pea soup, cool then blend it in batches and reheat slowly.
- Step 4
- Ladle soup into bowls. Garnish with your choice of Parsley, chopped sweet red pepper, or a dollop of sour cream. Serve