Split Pea Soup with Kale: Newfoundland Style

Once upon a time, I lived in Newfoundland.  A cold, wet island in the north Atlantic, and one of the most beautiful places I’ve ever been.

The adventures were grand – biking the hilly coastline for a seaside lighthouse picnic, skipping out on sunny days to pick wild blueberries in the fall, cross-country skiing across the icy ponds, and scouting moose tracks while hiking in the pines.

The seasons were filled with lots of cool, damp weather and that called for lots of… SOUP!

Sean and I were just married, living on graduate school stipends, and frugal people from the start.  So… split peas to the rescue!  This popular Newfie ingredient made its way into my cupboards.

Watch how to make this simple soup… poetry, pictures, and a musical jig included 😉

INGREDIENTS

• 4 cups water
• 1 cup dry split peas
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1 onion, chopped
• 1 cup kale, chopped (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon basil
• 1 teaspoon thyme

DIRECTIONS

Rinse and sort through the peas to remove any debris.

Drain under cool water.

Wash and prepare all vegetables, then dice them up to the size you like.

Bring water to a boil in a saucepan. Add split peas, vegetables (except kale), and spices.

Reduce heat and simmer for 35-40 minutes or until split peas are cooked.

Save the kale for last – stir it in at the end.

Don’t forget to store extra in mason jars (only 2/3 full to allow room for expansion in the freezer).