Split Pea and Kale Soup

Split Pea and Kale Soup

Delicious soup to warm you up on this chilly Monday evening!

Split Pea and Kale Soup

Adapted from Crazy Sexy Diet

  • 1 cup dry split peas
  • 1/2 cup navy beans (I use canned)
  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 3 big carrots, chopped
  • 4 ribs celery, chopped
  • 6 cups vegetable broth
  • 3 tbsp nutritional yeast
  • 1/2 tbsp dried thyme
  • 2 tbsp fresh parsley, chopped
  • 1 tsp chili flakes
  • salt and pepper
  • 1 cup kale, torn by hand
  • 1/2 cup baby spinach

1) Cook split peas according to package directions. I soaked my peas for 2 hours and then cooked in a large pot over medium heat for 40 minutes. You want the peas to be plump, but not mushy (they will cook more when added to soup).

2) In a large soup pot, add oil to medium heat. Add onion and cook for 5 minutes or until translucent. Add garlic, carrots, and celery. Heat for 3-4 minutes.

3) Add vegetable broth, nutritional  yeast, dried thyme, fresh parsley, chili flakes, salt, pepper, split peas, and navy beans. Bring to a boil and then reduce heat to medium-low and let simmer, covered, for 40 minutes (stirring often).

4) After 40 minutes, add the kale and spinach. Heat for 10 minutes.

5) Serve with fresh bread.

2 responses to “Split Pea and Kale Soup

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