All Recipes - Split Pea and Greens Soup with Potatoes

Split Pea and Greens Soup with Potatoes

Name: Split Pea and Greens Soup with Potatoes
Yield: 6
Ingredients: 1 cup dried split peas sorted and rinsed; 1 tbsp olive oil; 1 large onion diced; 2 cloves garlic minced; 1 carrots diced; 1 stalk celery diced; 2 medium potatoes peeled and diced; 6 cups kale destemmed and broken into small pieces; 6 cups vegetable broth; 1 tsp dried thyme; salt to taste; pepper to taste; liquid smoke, natural a few drops

This Smoky Split Pea & Kale Soup is a nourishing, MIND diet–friendly twist on a comfort classic, packed with hearty vegetables, fiber-rich split peas, and a hint of hickory smoke for depth and richness—no ham needed. It’s the perfect one-pot meal for cool days, easy to make ahead, and even better the next day.

Servings: 6

Ingredients

1 cup dried split peas, sorted and rinsed
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 carrots, diced
1 stalk celery, diced
2 medium potatoes, peeled and diced
6 cups kale, destemmed and broken into small pieces
6 cups vegetable broth
1 tsp dried thyme
salt, to taste
pepper, to taste
liquid smoke, natural, a few drops

Instructions

Prepare the split peas: Rinse the split peas under cold water to remove any dirt or debris. Set aside.
Sauté the vegetables: In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion, garlic, carrot, celery and kale. Sauté for about 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent.
Add 1/4 cup water and cover. Simmer 10 minutes to ensure the vegetables get soft.
Add the split peas and broth: Add the split peas, diced potatoes, vegetable broth, and dried thyme to the pot. Stir well to combine. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the split peas and potatoes are tender.
Season the soup: Add salt, pepper and a few drops of natural liquid smoke to taste. Adjust the seasoning as needed.

Published: May 02, 2025