Yellow Split Pea Soup with Collard Greens and Yams
- Yield servings
- 2 tablespoons water, for sauteing
- 2 yellow onions, coarsely chopped
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, minced
- 1 1/2 to 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground mustard
- 1/2 teaspoon turmeric
- 1 medium or 2 small garnet or jewel yams, peeled and cut into 1-inch cubes
- 1 medium carrot, diced
- 8 cups vegetable stock (homemade or store-bought)
- 3 cups dried yellow split peas, picked over and rinsed
- 1 bunch collard greens or any leafy green, chopped into bite-size pieces
- 1 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- Heat the water in a large soup pot, then add the onions. Stir, and cook until they turn translucent, about 7 minutes. Add the ginger and garlic, and cook for 5 more minutes, adding any additional water to prevent them from sticking to the bottom of the pot.
- Add the curry powder, cumin, mustard, turmeric, yams, carrot, stock, and split peas to the pot. Stir to combine.
- Cover, and simmer until the split peas are tender and broken down, about 1 hour. Stir often to make sure the split peas don’t stick to the bottom of the pot.
- About 10 minutes before the soup is done, add the chopped collard greens to the pot, stir to combine, and cook for about 10 minutes, until they soften and integrate with the rest of the soup. Season with salt, to taste, and serve hot with freshly ground pepper.
Note: To freeze, let the soup cool completely before adding to a freezer-safe container.
To add even more thickness to the soup, puree 2 cups of the cooked soup before adding the greens, and return it to the soup. Then add the greens, and continue with the recipe.
From Color Me Vegan/By Colleen Patrick-Goudreau – Fair Winds Press