RECIPE: Smoky Split Pea Soup with Kale

on Monday, 08 January 2018. Posted in Recipes

We searched for a recipe that would feature ingredients high in folic acid since this is folic acid awareness week. And while we absolutely love Nava Atlas and her versatile kale saladswith the cold winter weather, this Smoky Split Pea Soup with Kale won us over. We know it will warm you, too! Protein-packed split peas join nutrition-dense carrots and kale for a decidedly delicious dish.

6 cups of veggie broth
1 Tbs liquid smoke
a pinch of celery salt
1/2 tsp garlic powder
2 cups of yellow split peas, rinsed and drained
1 large Yukon gold potato, diced
3 carrots diced
2 big handfuls of kale, the tough stems removed and chopped into bite-size pieces
1/2 tsp fresh chopped thyme
black pepper to taste

1. Add broth, celery salt, liquid smoke, split peas, garlic powder, potato and carrot to large soup pan and let boil for ten minutes.
2. Bring down to simmer, add thyme and cook for another  30 mins and give it a good stir to help split peas break up and go all nice and mushy.
3. Add kale, stir through and cover pan. 4. Cook for another 5 minutes, taste for seasoning and add pepper.
4. Serve with toasty garlic bread.

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