Another winter soup. This one comes from the Joy of Mindful Cooking - a food blog network basedout of Portland. I didn't realize they were so close. I had gone
looking for a bean soup recipe and they had several including this one. I
added spices, wine, vinegar, ginger. The soup, when simmered to
completion was DELICIOUS! Wow!So how does this relate to kale? Well, as I've mentioned, my kale recipes have turned into "kale carriers" - a way to get kale down the gullet in a more tasty fashion. I steamed a cup of kale and mixed it into my serving of soup.
Put in a soup pot and bring to boil, then simmer for 40 minutes:
- 4 cups vegetable broth (low sodium, nonfat)
- 1 cup water
- 1 cup yellow split peas
- 1 0z white wine
- 1 Tbsp balsamic vinegar
- 1 ba leaf
- 1/2 tsp dry mustard
- 1/2 tsp turmeric, ground
- 1 tsp herbs de provence
- 1 tsp chives
- 1/2 tsp ground pepper
Add and continue to simmer for another 30 minutes or so, till thick and done:
- 1/2 large onion, chopped up
- 1 tsp ginger root, fresh, minced
- 2 cups diced yam (1.5 to 2 smaller yams). Organic / wash / don't peel
- 1 tbsp or so of fresh tarragon (or 1 tsp dry)
- 1 cup of water, more, enought o help cover the yams a bit
Steam 1 cup of kale and mix that with 1 serving of the soup.
Rated a 4.69 on the Kale Scale.
