dinner recipe · #00688
Sweet Potato Kale Cumin Split Peas Soup
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 70 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 11
Prep15 min
Cook55 min
Inactive0 min
Total70 min
Ingredients
- 1 cupSplit Peas
- 6 cupsVegetable Broth
- 10 ozSweet Potato
- 8 ozKale
- 1 onionYellow Onion
- 3 clovesGarlic
- 1 tbspOlive Oil
- 1 tspCumin
- 1 tbspLime Juice
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Prepare the Split Peas: rinse it, and drain it first if it is canned. Wash the Sweet Potato and Kale under running water and keep leafy greens separate from raw meat and poultry; chop them with the Yellow Onion and mince the Garlic.
- Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Sweet Potato, Kale, and Garlic for 6 minutes.
- Stir in the Cumin, Lime Juice, Table Salt, Black Pepper, Split Peas, and Vegetable Broth. Simmer for about 55 minutes until the base and vegetables are tender.
- Stir the Split Peas soup well, adjust only with the listed seasonings if needed, and serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 10.3 g
- Carbohydrates
- 36.3 g
- Fat
- 4.4 g
- Fiber
- 10.8 g
- Sodium
- 993.7 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.