Humble ingredients are transformed by sheer alchemy into a blissfully flavorful, healthy soup.
Think of this soup as a beauty boost in a bowl. Chopped kale, added in the last few minutes of simmering, adds
an abundance of nutrients
including Omega-3's, Vitamin A, Vitamin C, Vitamin D, Vitamin K, calcium and fiber. As if that weren't enough,
per calorie, kale contains more iron than beef! These nutrients promote healthier hair, skin, nails, eyes, blood, and joints. Kale also speeds up metabolism. All that going on in the pot before we even utter the word "peas." Split peas raise the nutritional ante in a big way, adding
nearly half the daily recommended requirement of fiber.
This pot of love swirls an enchanting aroma through the house that will beckon your goblins to the table. Watch the stresses of their day melt away like magic with each bite. They'll beg you to add this comforting recipe to your permanent meal rotation. And, of course, you will.
About 10-12 servings
Cooks in 30 minutes.
Ingredients:
1 medium
onion – diced
3-4 carrots –
peeled and sliced
4 ribs
celery – roughly chopped
1 tsp. garlic – minced
1 lb. dry
split peas – sorted and rinsed
8 cups water
½ lb. ham –
diced
3 medium
potatoes – diced
3 cups kale – chopped
Chef’s choice
of herbs:
rosemary,
thyme, sage, oregano, bay leaf, red pepper flakes, basil, parsley
Garnish with drizzle of extra virgin olive oil or a sprinkling of grated Parmesan cheese
Salt and pepper to taste
Directions:
In a heavy
dutch oven or soup pot, heat a couple of tablespoons of olive oil to
shimmering
Toss in onion, celery, carrot and garlic, season with salt
and pepper – sauté for 5 minutes
Add water to
pot and raise fire to high heat
When pot is beginning to steam and simmer, add dry split
peas and herbs
Place lid tilted on pot, reduce heat and allow soup to simmer
for about 15 minutes
Add potatoes and simmer for another 10 minutes – stir a
couple of times to prevent burning
Add kale and simmer for 5 minutes
Serve with
fresh coarsely ground black pepper and crackers
I like a drizzle of extra virgin olive oil and/or a bit of
grated parmesan cheese
This is an original recipe.
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Copyright Michelle Spelman 2013 | All Rights Reserved
