Forums: January 2011 Kickstart Forum: Yellow Split Pea Soup with Collard Greens and Yams
Created on: 02/22/11 05:18 PM Views: 3020 Replies: 7
marge Joined: 09/08/10 Location: Seattle Posts: 211	Yellow Split Pea Soup with Collard Greens and Yams Posted Tuesday, February 22, 2011 at 5:18 PM This recipe was in the current McDougall newsletter,online,it's from Colleen Patrick-Goudreau cookbook "Color Me Vegan" it was unbelievably dee-lish! I made a half recipe and ate it for lunch everyday last week, and did not get bored. f.y.i. it gets thicker, on standing so add a little water when reheating it. btw you get buy chopped collards in the freezer section of most Kroger's in the USA. I used 2 cups of veggie broth & 2 cups of water and I left out the yams. Yellow Split Pea Soup with Collard Greens and Yams Oil-free, soy-free, wheat-free This slight variation on traditional split pea soup packs a super antioxidant punch with the yellow turmeric, green collards, and orange yams. Servings: 6 to 8 2 tablespoons water, for sautéing 2 yellow onions, coarsely chopped 1 tablespoon minced fresh ginger 3 cloves garlic, minced 1 ½ to 2 tablespoons curry powder 1 teaspoon ground cumin ½ teaspoon ground mustard ½ teaspoon turmeric 1 medium or 2 small garnet or jewel yams, peeled and cut into 1-inch cubes 1 medium carrot, diced (peeling optional) 8 cups vegetable stock (homemade or store-bought) 3 cups dried yellow split peas, picked over and rinsed 1 bunch collard greens, chopped into bite-size pieces 1 teaspoon salt, or to taste Freshly ground pepper, to taste Directions: Heat the water in a large soup pot and add the onions. Stir and cook until they turn translucent, about 7 inutes. Add the ginger and garlic and cook for 5 more minutes, adding any additional water to prevent them from sticking to the bottom of the pot. Add the curry powder, cumin, mustard, turmeric, yams, carrot, stock and split peas to the pot. Stir to combine. Cover and simmer until the split peas are tender and broken down, about 1 hour. Stir often to make sure the split peas don’t stick to the bottom of the pot. About 10 minutes before the soup is done, add the chopped collard greens to the pot, stir to combine, and cook for about 10 minutes until they soften and integrate with the rest of the soup. Season with salt to taste and serve hot with freshly ground pepper. Serving Suggestions and Variations: Use any leafy green such as kale or chard, in place of the collard To freeze, let the soup cool completely before adding to a freezer-safe container Puree 2 cups of the cooked soup before adding the greens and return it to the soup to add even more thickness. Add the greens and continue with the recipe.
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theodore Joined: 09/16/10 Posts: 643	Yellow Split Pea Soup with Collard Greens and Yams Posted Wednesday, February 23, 2011 at 1:12 PM Splendid recipe Marge. Do you cook most of your food from scratch or do you eat ready-meals / take-aways / sandwich wraps etc. as well ?? Theodore Never make assumptions. You'll end up being an A**, and the UMP will TION you. -- Coach Smiley -- Fresh Prince of Bel Air
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marge Joined: 09/08/10 Location: Seattle Posts: 211	RE: Yellow Split Pea Soup with Collard Greens Posted Wednesday, February 23, 2011 at 1:33 PM I try to cook everything from scratch, it's more cost effective, and I can control the sodium.
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theodore Joined: 09/16/10 Posts: 643	RE: Yellow Split Pea Soup with Collard Greens Posted Wednesday, February 23, 2011 at 3:22 PM . Never make assumptions. You'll end up being an A**, and the UMP will TION you. -- Coach Smiley -- Fresh Prince of Bel Air
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marge Joined: 09/08/10 Location: Seattle Posts: 211	RE: Yellow Split Pea Soup with Collard Greens Posted Wednesday, February 23, 2011 at 3:48 PM it would never have occurred to me, to have a professional chef prepare food to my specifications. What a clever idea! ( I am going to do this at some future date) I do see your point about retail options, yet the sodium levels for prepared food, in the USA is out of this world. At a popular fast food chain, Chipotle Mexican Grill, the vegan burrito. has 1,100 grams of sodium. For me that's unacceptable.
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marge Joined: 09/08/10 Location: Seattle Posts: 211	RE:Yellow Split Pea Soup with Collard Greens Posted Wednesday, February 23, 2011 at 3:57 PM sorry, milligrams not grams of sodium
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theodore Joined: 09/16/10 Posts: 643	Yellow Split Pea Soup with Collard Greens and Yams Posted Wednesday, February 23, 2011 at 4:42 PM That's definitely unacceptable. Even in miligrams. Never make assumptions. You'll end up being an A**, and the UMP will TION you. -- Coach Smiley -- Fresh Prince of Bel Air
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Bugsmom Joined: 09/13/10 Posts: 2072	RE: Yellow Split Pea Soup Posted Thursday, February 24, 2011 at 9:03 AM Whoa - that's basically a whole day's worth of sodium in one entree!! That's one of the main reasons we prepare/cook our own mostly too. However, when we DO go out, we will comment, tip well, etc when they prepare things as we ask - maybe comment "It's nice to be able to get a well prepared veggie dish" and we return to that place and tell others about it. There's a place right near to home that makes an awesome grilled veggie sandwich - can have it vegetarian (with cheese) or vegan (no cheese) and either way it's really good and piled with roasted peppers, eggplant, onion, tomato, zucchini, and so on. We've even commented to the server about it, how nice it is to be able to have a veg*n meal at a restaurant. The one downside is that they use white Italian bread for the sandwich (I generally empty the filling onto the plate and then just nibble a bit of the bread). --Deb R
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