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Yellow Split Pea Soup with Sweet Potatoes and Kale Recipe

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This recipe for Yellow Split Pea Soup with Sweet Potatoes and Kale, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Waidelich
Added: Sunday, July 20, 2008


2 medium onions, chopped
1-1/2 tsp. whole cumin
1 tsp. black mustard seeds
1/4 tsp. canola oil (necessary for tempering the spices)
2 tsp. ginger paste or 1 tbsp. fresh ginger, finely minced
2 cloves garlic, finely minced
2 medium sweet potatoes, peeled and cut into 1-inch cubes
8 cups water
3 cups dried yellow split peas, picked over and rinsed
1-2 tbsp. mild curry powder (to taste)
Salt to taste (optional)
1 bunch kale

In a large pot, sauté the onions for about 5 minutes. When they are becoming translucent, push them to one side and pour the cumin and mustard seeds directly onto the bottom of the pot. Pour the canola oil over the seeds and stir them
lightly. As soon as the seeds begin to pop, mix them in with the onions. Add the ginger and garlic, and cook for one more minute. Add the sweet potatoes, water, split peas and curry powder. Stir well.
Cover the pot and simmer until the split peas are tender and beginning to break down, about an hour. Stir regularly to make sure that the split peas don't stick to the bottom of the pan, and add water if necessary.
While the soup is cooking, wash the kale and remove and discard the tough central rib. Chop the leaves coarsely. When the split peas are cooked, add the kale to the pot, season to taste with salt, and add additional water if the soup is too thick. Cover the pot. For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup. For kale that is more tender, you may return the pot to low heat for 10 minutes.




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