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Yellow Split Pea Soup With Squash & Kale

Here's how you make Yellow Split Pea Soup With Squash & Kale
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  • Servings: 6
  • Prep: 10m
  • Cook: 70m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 tablespoons olive oil
  • 2 ounces pancetta ham (or ham, minced)
  • 1 onion, minced
  • 4 cloves garlic, minced
  • 2 cups dried yellow split peas
  • 1 rosemary sprig (about 4 inches long)
  • 4 cups chicken broth
  • Salt
  • Pepper
  • 1/2 pound squash (kabocha squash, peeled and cut into 1/3 inch pieces)
  • 1/2 pound tomatoes, seeded and diced
  • 1/2 pound kale, ribs removed
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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