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
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.