Vegetarian Split Pea Soup with Kale

I love soup.

Maybe you get tired of me saying that, but it’s true.

I have some funny dreams for my life, and one of them is to write an entire recipe book full of soup recipes.  Of course people would be like “Soup?  Who eats SOUP in Hawaii?” and I’d just shrug my shoulders because I can’t explain everything.

Soup is just great.  And split pea soup has always been a family favorite.  My boys love it when Grandma makes it old-fashioned style– ham-bone and all.

I like to make it vegetarian style.  It is so hearty and healthy, (and really cheap to make!)  Another nice thing about split peas is, you really don’t have to do all of that overnight-soaking routine like some beans require.  I buy dry split peas in a bag at the grocery store and the bag says No soaking required.  So I don’t soak.  (Why would the bag lie to me?)  Brilliant, right?   If you’re someone like me that plans what you’re cooking for dinner about zero minutes in advance, you too should always have a bag of split peas in your panty.

Easy-peasy.  (hehe 😉 )

Note on photos:  After I put these photos up here, I realized that this doesn’t look anything like a typical split pea soup.  It’s not all soupy and mushy like usual.  I think I just used a bit less liquid than usual in this batch, and also didn’t cook it for as long.  (My camera-man might maybe have been rushing me so that he could go surf some epic waves or something...teenagers these days.) You can really make it any way you like:  Soupy, beany, or somewhere in the middle.  (Another thing some people do is take half of the cooked split peas and blend them up in a blender to make it smooth.  I don’t usually do that, but if you like it creamy, that is a great option!)

I keep my ingredients so simple, you can make it by memory after the second batch.
(Kale is my favorite little addition.)  (Also:  parmesan cheese on top.  Obviously!)

Potatoes are always optional in split pea soup, but I love to add them.  It gives it a little more of that comforting earthy taste and makes it more filling.  Which is always good when you’re feeding teenage boys, ifyaknowwhatImean…

May I suggest making  a double batch of this on the weekend and then saving what is left for lunches or an easy dinner during the week?  Because leftover split pea soup has even more flavor than the first serving.  (win-win.)

As always, let me know how you like it!  (Also:  pin and share if you would be so kind!)

Here’s the printable recipe:

5 from 2 votes

Print

Split Pea Soup with Kale

Course lunch or dinner

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 5 -6

Author monicaswanson.com

Ingredients

• 2 1/2 cups dried split peas sorted and rinsed.
• 6-8 cups water vegetable or chicken broth
• 1-2 Tablespoons olive oil
• 1 large onion finely chopped
• 2 garlic cloves minced.
• 2 medium stalks celery finely chopped
• 1- 11/2 cups carrots cut into small pieces
• 1-2 cups small red potatoes cut into small pieces
• 2 heaping cups of fresh leafy kale (cleaned and cut up if large leaves)
• 1/4 tsp. pepper
• salt to taste 1-2 tsp. is my preference

Instructions

1. Rinse peas and sort.
2. Heat olive oil over medium-high and cook onion and garlic until soft and translucent.
3. Add broth/water and split peas and potatoes.
4. Cook over medium heat until gentle boil, then reduce heat to low. Add carrots and salt and pepper. Cover and simmer for 30-40 minutes.
5. Cook until peas, carrots and potatoes are tender, and soup is desired consistency. In the last minutes add two heaping cups of fresh kale. Stir until just beginning to get soft, then scoop into bowls and serve.
6. Top with parmesan, and serve with crusty bread!
7. ENJOY!

Have an awesome weekend!!

ALOHA!
Monica

PS  You love soup too?  Our family favorite:  White-bean-chicken chili.  A recent addition to the list:  Thai peanut chicken soup.  Also a simple and healthy soup:  Carrot ginger coconut.