Yellow Split Pea & Kale Soup
Nutrition per Serving
187
Calories
10.1g
Protein
29.09g
Carbs
3.75g
Fat
A fun to make, hearty soup with a few twists.
Ingredients
1 yukon gold potato
1 lb split pea
1 leek
1 large onion
6 cloves garlic
3 cups kale, chopped
1 oz bacon fat
8 oz ham hock
4 cups unsalted vegetable stock with bhut jolokia
2 tbsps cider vinegar
1/3 oz dried shrimp
2 tsps olive oil
1/2 cup barley
1 medium carrot
1 large celery stalk
4 cups water
1/2 oz dried maitake mushrooms
Instructions
1. Dice vegetables and sweat in bacon fat (except kale). Add peas, barley and stock and bring back to simmer.
2. In another pot, boil 4 cups water. Add hock, dried shrimp and maitake mushrooms. Simmer until hock starts falling apart. Reserve liquid and break down hock.
3. Add hock stock and meat to peas. Simmer 1 hour.
4. Puree half of the mixture in blender. Add back to pot. Add olive oil and vinegar. Simmer and add salt and seasonings to taste.
5. Add some green onion, cilantro and Sriracha to garnish.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment