The kind of soup that calms and warms your body with each bite.
Ingredients
1 cup
Yellow onion
(diced; About 1 3/4 medium)
2 clove(s)
Garlic
(minced; About 1 small bulb)
1 cup
Carrots
(diced; About 2 1/2 medium)
1 cup
Celery
(100 g); diced; About 2 1/2 medium stalks)
2 tsp, ground
Thyme, dried
(2 g) Dried Thyme (Available in spice jars))
1 cup
Split peas, raw
(208 g) Yellow Split Peas (dry/uncooked) (Available in 16-ounce bags))
4 cup
Vegetable stock/broth
(884g (Available in 32-ounce cartons)
4 cup
Kale
(84 g) Kale Leaves (chopped) (About ⅕ of a 16-ounce bag)
1/4 tsp
Black pepper
(to taste)
Instructions
Place a saucepan over medium heat and add a splash of water. Add the onion and garlic and heat for 5 minutes
Add the carrots, celery, thyme and dried split peas. Pour the broth over all ingredients. Bring to a low simmer. Cook for an hour, until all flavors mesh together. Stir ocassionally to prevent the split peas from sticking to the bottom of the pan
In the last 10 minutes of cooking, add chopped kale. Once the kale is wilted, season to taste with pepper. Enjoy!
Notes
Leftovers: Store in the fridge up to 4 days or freeze.
