Yellow Split Pea, Kale & Italian Sausage Soup

A yummy, different sort of soup that we've enjoyed!

If you have younger kids, be sure you get the least

spicy Italian Sausage - otherwise its an instant

turn-off for them!

YELLOW SPLIT PEA, KALE & ITALIAN SAUSAGE SOUP

2 cups yellow split peas, soaked overnight & rinsed

1 onion, peeled/chopped into about 1/4 inch pieces

3 garlic cloves, pressed

3 Tbsp. Coconut Oil (or other oil)

2 tsp. dried basil

1 bunch of kale, washed, tough stems cut off

and coarsely chopped

2 lg. tomatoes, washed & chopped into lg. chunks

3/4 lb. mild Italian sausage (either ground or links

with casings removed)

8 cups water

1 1/2 tsp ground cumin

2 tsp salt

fresh pepper

2 Tbsp. balsamic vinegar

1. Heat oil in lg. soup pot over med. heat. When hot, add onion and cook until just starting to soften (stir often).

2. Add garlic and cook 1 minute. Then add yellow split peas, 8 cups water and the basil & cumin. Bring to a simmer and cook covered for about 30-40 minutes, until peas are soft (but not mushy).

3. Add kale and tomatoes and cook 10-15 minutes until the kale is soft. Meanwhile, fry sausage in saucepan over medium heat, stirring and breaking up large pieces. Drain fat.

4. Add sausage and vinegar and add about 2 tsp salt and pepper.