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This split pea soup with ham has a rich, cooked-all-day flavor that I can’t get enough of. Cook 2 minutes or until heated through. RETURN pea mixture to saucepan and add all remaining ingredients. Add the spinach, mint and ¾ of the If desired, use an immersion blender to partially or fully puree the soup. Leftovers make great portable lunches, although the kale will lose some of its brightness; Use whatever tomatoes you have on hand. Heat oil in large Dutch oven on medium. A few notes about this Split Pea and Kale Soup: Any colour of split peas will work. Using a slotted spoon, transfer ham hock to a cutting board; let sit until cool enough to handle, about 5 minutes. Divide the soup between bowls. ROAR. pepper. We know how great those green veggies are, plus I have added ginger, lemon, onion, cayenne, garlic, and turmeric for added anti-inflammatory, metabolism … In the last minutes add two heaping cups of fresh kale. Easy Sausage, Kale, and Black-Eyed Pea Soup With Lemon and Rosemary I don't have much to say about this recipe other than it's delicious and it's ridiculously simple to execute, which may mean that this will be the shortest Food Lab post EVER. Add garlic and zest and cook, stirring, 1 minute. For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup. Season with salt and pepper; stir in parsley. Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices. Share. Method. Like most soups, this soup recipe is pretty simple to make. salt and 1/2 tsp. Get a blender or food processor ready. When the split peas are cooked, add the kale to the pot, season to taste with salt and additional curry powder, if necessary, and add additional water if the soup is too thick. Put the peas and the kale mixture into a blender and puree until very smooth, adding milk as needed for a smooth puree. For this recipe, I modified a classic split pea soup, adding kale for healthiness and a touch of sweetness and a bit of sausage for richness and texture. REDUCE heat, cover and simmer for 30 minutes until peas are tender. Remove from heat; top with Parmesan cheese. It starts out with the following ingredients: diced ham, garlic, white onion, salt, Swanson Chicken Broth, kale, black pepper, cannellini beans, and frozen peas. Step 3: Remove from heat and let the soup cool down a bit. Season with salt and pepper and set aside for 20 minutes. Note: When preparing dried peas, you may need to add more water as it cooks. Advertisement Add the kale, along with ½ teaspoon salt and ½ teaspoon ground black pepper (or to taste), and cook for one minute longer, or until kale turns bright green. I actually read your recipe wrong and I put the kale/carrot combo back in the peas after about a half hour of cooking (the peas definitely took more than half an hour…more like 1-1.5). This chunky black-eyed peas and kale soup is loaded with fiber and protein, and comes in at just 248 calories a bowl. Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. In … Add bay leaf. Once the soup is finished and blended, cook the kale in a hot frying pan until it’s slightly coloured and crispy. Add garlic and zest and cook, stirring, 1 minute. Stir the kale and peas into the soup and cover the pot. Reduce heat to a simmer and cook for 30 minutes to 1 hour. Add the potato and stock and simmer until the potato is very tender. Add garlic and stir for about 1 minute. Note: You can switch out the kale for collard greens and you have a great New Year’s recipe for bringing good luck in the New Year. It's easily converted to a vegetarian or vegan soup and perfect for the fickleness of late-winter, early-spring days. And Nutrition Stripped’s recipe is a prime example of what happens when you drag kale into it. Drain. Peas aplenty! Kale Pesto and Pea Tortellini: What it took for 4: * 1 bunch dinosaur (lacinato) kale, roughly torn * 4 cloves garlic, halved * 1/3 cup grated parmesan * 2 Tbs. This kale, broccoli and minted pea soup is insanely detoxifying and loaded with good-for-you ingredients. Add kale, corn and cooked black-eyed peas to the pot. COOK on medium heat about 25 minutes until soup reaches 165°F. One or two bowls of Wild Pea and Kale Soup during the short harvesting season is perfectly safe (and delicious). Delicious, this stuff! I wanted to be upset but then I tasted the soup and forgot all about him. Ya gotta make this soup. Leave to cook for 30 minutes. Add the chicken stock and let the soup simmer for 5 minutes, then add the kale and black-eyed peas. Place the kale and spinach in a blender, add half the stock mixture and blend until smooth. And to make it even spicier, serve with some pepper sauce. Add the peas, mint, salt, pepper and remaining stock and blend until smooth. This full-flavored, spicy Black-Eyed Pea Stew with Sausage and Kale is the perfect way to heat up a cold night. Hearty and satisfying, this is a first-rate dinnertime soup. Heat oil in a large soup pot over medium heat. In the middle of winter, you could skip the … Add some olive oil to a large pot. PLACE frozen peas, seasoning blend and kale in a saucepan, cover with water and bring to a boil. Cover and cook on low until peas are tender, 5 to 5 1/2 hours. Takes like 15 minutes. Return to the saucepan and place over low heat to warm through. By: The Canadian Living Test Kitchen. If you don’t have wild peas… Add red pepper and fennel and cook, stirring, 2 more minutes. Adjust seasonings and water if needed, and serve warm. Split Pea Soup with Ham has been a favorite of mine since childhood. Cover with stock and bring to a boil. Bring soup to a boil and simmer for about 10-15 minutes until all the veggies are soft. Don’t forget the cornbread! In a slow cooker, combine split peas, onion, carrots, celery, thyme, ham, 7 cups water, 1 tsp. Add red pepper and fennel and cook, stirring, 2 more minutes. Remove and discard the garlic and rosemary. Serve with Chipotle Olive Bread. Heat oil in a large Dutch oven on medium. The curry does a phenomenal job at replacing the ham in traditional pea soup! Using same spoon, transfer carrots and onion to a blender or food processor. Step 2: Add in chicken broth, kale and peas. lemon juice Set aside. And this Split Pea Soup recipe has it all – a thick, creamy base with loads of ham flavor plus added texture from the carrot and celery added later in the cooking process. Nothing beats a warm bowl of soup on a chilly autumn day! Put all the ingredients, except the oil, in a bowl and mix. Plus, preparing the peas with bone broth helps provide amino acids that may be missing from legumes and also improves their digestibility. Add the parsley and blend again until smooth. Split Pea Soup With Sweet Potatoes and Kale. Black-Eye Pea and Kale Soup Makes About 10 Cups of Soup (5 Meal-Size Servings) 6 cups vegetable broth 2 cups water 2 cups cooked black-eye peas (or 1 (15 oz can) black-eye peas) Return the puree to the soup pot, heat through over medium heat, and season with salt and pepper. Add all the soup ingredients to the jug of the soup maker, replace the lid and select the Smooth Soup setting. About 85 cals, 5 g protein,11 g carbs, 3 g fat, 4 g fiber, 115 mg sodium. Yes, I am making ham and pea soup with kale and beans! This is a perfect vegan pea soup recipe! Cook for 3 minutes. This black-eyed pea soup is a vegan version of a southern tradition. Kale and Chickpea Soup 250 Image by: Kale and Chickpea Soup 250 Author: Canadian Living Kale and Chickpea Soup Sep 6, 2006. Remove from the heat. Let's go green, "kale green"! Cover the pot. Add bell pepper and celery, and stir for about 2 minutes. Cook 6 minutes or until kale is tender, stirring occasionally.Stir in peas. Let the soup simmer for 10-15 minutes until the kale is wilted, then taste the soup and add salt to your taste. Remove from heat. Add With added sweet potatoes, kale, and the use of a slow cooker , it makes for a comforting and filling soup. Stir until just beginning to get soft, then scoop into bowls and serve. The dinosaur put that crack in my bowl. Serves 6. Cook until peas, carrots and potatoes are tender, and soup is desired consistency. This post participated in the 2020 Juneteenth Cookout Takeover. Sauté onions, celery, carrots, garlic, oregano, thyme, sage and rosemary until soft, about 10 minutes. 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