A simple and hearty soup... lemon, kale and all the veggies..
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Soup
Servings: 8
Author: Trish Cowper
Ingredients
2Tablespoonsolive oil
2small onions1 medium thinly sliced
1jalapeno diced
1tablespoonItalian seasoningno salt variety
1cloveof garlicmined
2fat carrotsdiced
2small waxy potatoessmall diced (leave peel on)
900mlveg stock
900mlwater
¼teaspoonof salt
1-½cupsyellow split peas
1fresh tomatocored and chopped
2cupstightly packed kale
juice of 1 lemon
½cupparsley chopped fine
2clovesof garlic minced
salt & pepper
Instructions
Heat oil in dutch oven or large pot, over medium heat. Add onion and jalapeno and cook, stirring frequently, until soft 7-8 minutes. Add garlic, carrots and Italian seasonings, and salute for about 5 minutes, until garlic is fragrant.
Add stock, water, potatoes, split peas, tomato and bring to a boil, then reduce to a simmer. Cover and simmer until peas are tender, about 45 minutes (up to 1 hour) start checking for soft peas after about 45 minutes.
Add kale, parsley, juice of lemon and fresh garlic, cook uncovered just until kale is wilted and softened, but still bright green, about 2-3 minutes.