Yellow Split Pea Soup With Squash & Kale
Recipe: #36267
January 09, 2021
Categories:
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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