Grandma’s classic split pea soup with a 21st century upgrade!

Whether you choose a meat or vegetarian version, this soup is easy, comforting and filling and checks all the boxes for healthy and delicious! use left over ham from your holiday dinner and create an easy, reheatable soup for weekday lunches!

• Gluten free
• Dairy free
• Refined sugar free if meat has no processed sugars
• Optional vegan/vegetarian
• Nut free
• Optional cleanse friendly (omit processed meat)

  Ingredients:

• 1, finely chopped, white/yellow onion
• 3 – 4 cups ham or bacon slap, cubed (omit for vegetarian)
• 2 tbsp olive oil if omitting meat
• 2 – 3 large celery stalks, thinly sliced
• 4 cups green or yellow split peas
• 1 large yam, cubed
• 3 – 4 leaves, finely chopped, kale, stems removed
• 2 tbsp dried rosemary
• 1 tbsp paprika
• 2 whole bay leaves
• 1 tsp seassalt
• 9 cups water or stock of choice
• More salt and pepper to taste

Directions:

• Sauté ham or bacon slab, onions and celery on medium low until onions and celery begin to soften. If there is not enough fat from the bacon or ham, add a tbsp of olive oil to avoid sticking.
• Add 1 cup water, rosemary, paprika, bay leaves and salt and let simmer with onions, ham and celery for about 3 minutes, allowing spices to infuse.
• Add split peas (wash and rinse with cool water first), yams and finely chopped kale and 8 cups of water.
• Bring everything to a boil and then cover and turn temperature down to low and let simmer for 2 hours or until split peas are fully cooked and tender.
• Stir often and watch that there is enough liquid in the pot so that the soup does not stick to the bottom. Top up with water if soup is getting to thick but be careful not to add too much water, this soup is better when it is thicker.