Split Pea Soup

• 1.5 cups split peas, rinsed
• 1 cup cooked sliced carrot (from about 1.5 cups raw)
• 1 cup cooked kale (from about 8 oz raw, one bunch)
• 1 celery stalk, diced
• 1/2 onion, diced
• 4 cups vegetable broth
• 1 tsp thyme

• 3 cups split peas, rinsed
• 2 cup cooked sliced carrot (from about 1.5 cups raw)
• 2 cup cooked kale (from about 8 oz raw, one bunch)
• 2 celery stalk, diced
• 1 onion, diced
• 8 cups vegetable broth
• 2 tsp thyme

• 4 1/2 cups split peas, rinsed
• 3 cup cooked sliced carrot (from about 1.5 cups raw)
• 3 cup cooked kale (from about 8 oz raw, one bunch)
• 3 celery stalk, diced
• 1 1/2 onion, diced
• 12 cups vegetable broth
• 3 tsp thyme

• 6 cups split peas, rinsed
• 4 cup cooked sliced carrot (from about 1.5 cups raw)
• 4 cup cooked kale (from about 8 oz raw, one bunch)
• 4 celery stalk, diced
• 2 onion, diced
• 16 cups vegetable broth
• 4 tsp thyme

1. Warm a splash of the broth in a large pot over medium and cook the onion, carrot, and celery, stirring now and then, 5 to 6 minutes, until the onion turns soft and clear.

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2. Add the split peas and the rest of the broth and bring to a gentle boil, about 4 to 5 minutes, until the surface rolls and steams.

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3. Lower the heat and simmer, stirring now and then so it does not stick, 25 to 30 minutes, until the peas are tender and fall apart and the soup looks thick.

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4. Stir in the kale and thyme and simmer 3 to 4 minutes more, until the kale is tender and bright.

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5. Taste, season, and serve hot.

• Calories476
• Protein31g
• Carbs88g
• Fat2g
• Fiber28g
• Sodium1701mg

• Heart Health
• Gut Health
• Steady Energy
• Eating Well

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