Recipe from Dating Vegans
This book is available from AVS and can be ordered here.
Very high in Vitamin K from green leafy vegetables Vitamin K is needed for blood clotting and bone building.
Yield: 6 servings
1 cup dried green or yellow split peas, picked over and rinsed
6 cups water
1 large white potato, chopped
1 large carrot, chopped
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
2 drops liquid smoke
2 drops red hot pepper sauce
2 cups chopped fresh greens such as kale, collard greens, spinach, Swiss chard, or bok choy
Place the split peas and water in a large saucepan. Bring to a boil over high heat then add the potato, carrot, celery, onion, garlic, thyme, pepper and salt. Cover and reduce the heat to simmer about 60 minutes, until the split peas are soft and “dissolve” when stirred, and the vegetables are tender.
Add the liquid smoke and hot sauce. Add the fresh greens and cook a few minutes before serving, until the greens are wilted. (Collard greens or kale take longer than spinach, chard or bok choy.)
Dan’s Slow Cooker Variation:
Use only 5 to 5 1/2 cups water, depending on desired thickness. Bring soup ingredients (except greens) to a boil at high heat, reduce to low heat and simmer at least 4 to 6 hours. Dan always includes all the seasonings, never the greens.
Jennie’s Pressure Cooker Variation:
Use only a new style pressure cooker; not an old-fashioned “jiggle top” cooker. Use only 5 to 5 1/2 cups water, depending on desired thickness. Add peas, potatoes, carrots, celery, thyme, salt, and pepper. Cover and heat on medium high until the cooker gets up to full pressure, then reduce heat to low and simmer for 15 to 20 minutes. Remove from the heat.
Let the soup sit in the cooker until the pressure is released. Check that the split peas and potatoes are soft. If they are not soft, bring the soup back up to pressure and let it steam out again. Cooking time varies with pressure cookers.
Add the greens. Mix well. Simmer without the lid for 5 minutes to wilt greens. Jennie always uses the greens, not the onion, garlic, smoke, and hot sauce.