Week 10 - Split Pea Soup w/ Kale

This episode was taped on my last day in San Diego. All her cupboards were scoured, her refrigerator was assessed. Split pea soup it is! The problem......no ham or potatoes! Ham is basically spoke flavor and salt. Potatoes add filler. I needed to find a way to have this be a filling soup and have a bold flavor to replace the ham and potatoes. Guess what? Brown Rice is filler! and curry powder has a bold flavor. I was on to something..... or was I? At this point it didn't matter. What I made would taste good, would it be restaurant quality? Who cares!

Split Pea Soup w/ Kale

8 cups stock

1/2 onion

5 - 7 carrots (add a potato or 2 if you have them and cut down on carrots)

2 cups split peas

1/2 cup brown rice

1 bunch kale

1/2 cup parsley

1 - 2 T curry powder (optional)

1 - 2 t salt

1/4 t pepper

olive oil

salt & pepper (to taste)

Saute olive oil, onions, salt, pepper and carrots until onions are translucent. Add broth, parsley, curry, peas, and rice to 4 qt pan. Bring to boil. Simmer over medium to medium/low heat until peas and rice are soft (60 - 90 mins approx.). The peas should start to fall apart and make the soup thick.

Add kale and cook down for 10 mins.

Assess whether you like the thickness of the soup. Due to evaporation your soup may need a lot more stock or water. Add to your desired thickness.

Also, taste soup and see if it needs something. This is when I added a second tablespoon of curry and 1 T soup base. It really gave it that extra punch of flavor.

ikipedia

Nutrition Facts Green peas Amount Per 1 cup (145 g)Calories 118

% Daily Value*Total Fat 0.6 g0%Saturated fat 0.1 g0%Polyunsaturated fat 0.3 gMonounsaturated fat 0.1 gCholesterol 0 mg0%Sodium 7 mg0%Potassium 354 mg10%Total Carbohydrate 21 g7%Dietary fiber 7 g28%Sugar 8 gProtein 8 g16%Vitamin A22%Vitamin C96%Calcium3%Iron11%Vitamin D0%Vitamin B-610%Vitamin B-120%Magnesium12%