Yellow Split Pea Soup with Collard Greens and Yams
Prep: 15 minutes Cook: 90 minutes
By Colleen Patrick-Goudreau
This slight variation on traditional split pea soup packs a super antioxidant punch with the yellow turmeric, green collards, and orange yams.
- 2 tbsp water, for sauteing
- 2 yellow onions, coarsely chopped
- 1 tbsp minced fresh ginger
- 3 cloves garlic, minced
- 1 1/2-2 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp ground mustard
- 1/2 tsp turmeric
- 1 medium or 2 small garnet or jewel yams, peeled and cut into 1-inch cubes
- 1 medium carrot, diced (peeling optional)
- 8 cups vegetable broth
- 3 cups dried yellow split peas, picked over and rinsed
- 1 bunch collard greens, chopped into bite-size pieces
- 1 tsp salt, or to taste
- freshly ground pepper, to taste
Heat the water in a large soup pot and 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.
Serving Suggestions and Variations:
Use any leafy green such as kale or chard, in place of the collard.
Puree 2 cups of the cooked soup before adding the greens and return it to the soup to add even more thickness. Add the greens and continue with the recipe.
To freeze, let the soup cool completely before adding to a freezer-safe container.