Another Sunday, another soup. After Mo sent me a slew of pumpkin and squash recipes from Cookstr, I knew I had to make this dish. I have wanted to try my hand at split pea soup and this recipe fit the bill. Lots of seasonal veggies? Check. Ease of preparation? Check. Vegetarian? Check. Inexpensive? Check. In fact, like last week’s pasta and my lentil soup, this dish clocks in at around $5 for a HUGE pot. Looks like I’m giving another blog a run for its money.
This recipe is extremely versatile. Don’t like squash? Try diced potatoes (cooking time may vary.) Forgot the fresh rosemary? A pinch of dried also works. The kale can be substituted for spinach or chard, or left out altogether.
2 tablespoons olive oil
1 large onion, minced
4 cloves garlic, minced
2 cups dried yellow split peas
1 fresh rosemary sprig, 4 inches long
1 tsp. dried thyme
4 cups vegetable broth, plus more for thinning
salt and freshly ground black pepper
8 ounces hard shelled squash, such as kabocha or butternut, in 1/3 inch dice (about 2 cups)
1 28-ounce can whole peeled tomatoes, drained and diced
1/3 pound kale or green chard, ribs removed (about 1 large bunch)
A few drops hot sauce (optional)
Heat olive oil in a large pot over moderate heat. Add onion and garlic and saute until onion is soft and sweet, about 10 minutes. Add split peas, rosemary sprig, thyme and 4 cups broth and 4 cups water.
Bring to a simmer, cover and adjust heat to maintain a simmer. Cook until split peas are completely soft, 45 minutes to 1 hour.
Taste often and remove rosemary sprig when rosemary flavor is strong enough. (It should be subtle.)
Season soup with salt and pepper.
Stir in squash, tomatoes and hot sauce, if using. Stack kale leaves a few at a time and slice into ribbons about ¼ inch wide. Stir them into the soup, cover and cook until squash and kale are tender, about 20 minutes.
If soup is a little thick, thin with vegetable broth.
Taste and adjust seasoning before serving.
Note: Like all soups based on legumes, this one thickens considerably as it cools. If you make it ahead, you will need to thin it with a mixture of broth and water in equal amounts.
-Adapted from Fresh from the Farmers’ Market by Janet Fletcher