Split Pea Soup with Kale

Course lunch or dinner
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 -6


  • 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


  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!