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Split Pea Soup with Kale

As we head into fall, soup is a meal staple in our house. Yet, split pea soup is also great year round. It's simple and made with ingredients that are likely on hand. Sub kale for spinach or omit if you don't have fresh greens.


  • Olive oil

  • 1 white onion, peeled and chopped

  • 3 garlic cloves, peeled and chopped

  • 3 finely chopped carrots

  • Spices: 1 t salt, 1 t oregano, 1 t basil, 1 t thyme, 1 t cumin, 1/2 t black pepper

  • 32 oz vegetable broth

  • Water

  • 1-pound dried split peas

  • 2 bay leaves

  • 1 sprig fresh rosemary

  • 1 cup chopped kale

  • Garnishes: crusty bread or croutons


Instant pot:

  1. Using sauté function, coat bottom of pot with olive oil and add onions, garlic, carrots and stir until soft. Stir in spices.

  2. Add split peas, broth, bay leaves, rosemary and an additional 4 cups of water

  3. Turn on soup mode until it releases

  4. Stir in kale, add additional spices or liquid to taste and serve hot

Stove top:

  1. In large stock pot, heat olive oil and sauté onions, garlic and carrots for 5 minutes until soft.

  2. Add spices, broth, split peas, bay leaves and rosemary and 2 cups water

  3. Simmer for 30 minutes, watch and add liquid (water or broth) as needed.

  4. Stir in kale, add additional spices to taste and serve with crusty bread


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