Green Split Pea, Kale, and Italian Sausage Soup
This recipe is so satisfying. Everything works really well together and makes this dish one of the best soups that will ever happen to you. The original recipe called for yellow split peas, but my grocery store only had green. It still rocked my socks off. The kale and sausage really make it. If you are shivering under your blankets this fall, be sure to make this at least once this cold season.
- 2 cups of green split peas (or yellow)
- 1 onion, chopped
- 3 garlic cloves, chopped
- 3 tbs of extra virgin olive oil
- 2 tsp dried basil. (I didn't have dried basil so I added four basil leaves)
- 1 bunch of kale, chopped no stems.
- 2 large tomatoes, chopped
- ¾ pound ground mild Italian sausage. (I used a pound)
- 1½ tsp ground cumin
- pepper to taste
- 2 tbs balsamic vinegar
- 4 cups water
- 4 cups vegetable broth
- Heat oil in large pot over medium heat. When hot, add onion. Stir until tender.
- Add garlic, cook for 1 min. Then add split peas, water, broth, basil and cumin. Bring to a boil, then simmer for 30-40 min. Just until the split peas are soft, but not mushy.
- While the pot is simmering, fry your sausage in a separate pan until it's cooked all the way through. Set aside.
- Add the kale and tomatoes to the pot, cook for 10-15 min.
- Add the sausage, balsamic vinegar and pepper to the soup. Stir and enjoy!