Yellow Split Pea Soup With Squash & Kale

6
Servings
10m
Prep Time
70m
Cook Time
1h 20m
Ready In

Recipe: #36267

January 09, 2021

Categories: Stove Top



"I received a pkg of yellow split peas and looked for a way to use them and this sounded wonderful. You may need to add more broth as it will thicken a lot when it cools. Recipe source: Fresh from the Farmers' Market cookbook"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (364.7 g)
  • Calories 548.6
  • Total Fat - 27.8 g
  • Saturated Fat - 4 g
  • Cholesterol - 5 mg
  • Sodium - 754.5 mg
  • Total Carbohydrate - 55.1 g
  • Dietary Fiber - 21.8 g
  • Sugars - 8.1 g
  • Protein - 26.5 g
  • Calcium - 125.9 mg
  • Iron - 6.1 mg
  • Vitamin C - 16.3 mg
  • Thiamin - 1.2 mg

Step 1

In a large pot over medium heat heat the oil and then add the pancetta (or ham) and saute for 3-5 minutes. Stir in onion and garlic and saute for 10 minutes. Stir in split peas, rosemary, 4 cups of broth and 4 cups of water and bring to a simmer, cover and cook for 45 minutes to 1 hour or until split peas are soft. Remove rosemary sprig.

Step 2

Season soup with salt and pepper. Stir in squash and tomatoes. Slice kale into 1/4 inch wide strips and stir them into the soup; cover and cook for 20 minutes. If soup is thick thin with water or broth.

Tips & Variations


No special items needed.

Tags :

Related