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Sunday, November 11, 2012

Accidental Vegetarian Split Pea Potato Soup

Jack loves split pea soup and I had promised him some this weekend.  I started the water,  threw in the peas and went to find the ham bone that I knew was in my freezer.  Or, umm, I thought was in my freezer.

Ok, so, the peas are in the water, so what will we make?  I saw a sweet potato and split pea soup recipe recently and I had some sweet  and white potatoes, so we combined split pea soup and potato soup and here is what we came up with.

Anytime I make soup, I try to use whatever is in the fridge.  I just happened to have some collard greens that looked to good to pass up at the farm down the road. I ended up throwing those in too.

Jack requested that I write the recipe down because it was so good!  Not sure WHY he'd think I'd need to write it down? :-)

  • 15 cups water
  • 3 cups dry split peas
  • 1 cup barley uncooked
  • 1.5 onions, chopped
  • 7 cloves garlic, minced
  • 2 sweet potatoes, diced
  • 2 white potato, diced
  • 8 stalks celery, diced
  • 3 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground celery seed
  • salt and pepper to taste
  • 1 bunch collard greens chopped (you could use frozen, and you could use spinach, kale, chard)
  • Sour cream and cheddar cheese to top
Fill a large soup pot with the water and split peas and bring to a boil. 
Turn down to a low boil and cook for around 30 minutes, stirring occasionally.
Add the onion,  potatoes, celery and herbs and spices, and continue to cook at a medium boil for about 20 minutes until the potatoes are soft, stirring occasionally. 
Add water if you need to depending on how thick you want your soup.  
Finally add in the collard greens and cook for about 10-15 minutes. 
 If you want this soup smoother, use an immersion blender.
Top with shredded cheddar and a dollop of sour cream.  
You'll be glad this makes a BUNCH of soup!