1lb of green split peas (you can do half yellow and green) 7 -12 cups of water 1TBSP of coconut oil Half of a red onion 2 stalks of celery 3 cloves of garlic 1 yellow squash 3-4 carrots 4 kale leaves (or green swiss chard) 3 potatoes (your choice either sweet potatoes or white) 1 teaspoon Himalayan Pink Salt 1 teaspoon Turmeric 1 teaspoon Oregano
Start by rinsing the split peas and add to your cast iron dutch oven. Add 7 cups of water, celery, 1/4 cup of chopped onion and oil. Bring to a boil. Cover. Reduce heat and simmer for 20 minutes. Chop the carrots, kale and garlic. Slice the yellow squash and potatoes 1/2 inch to 1 inch thick.
In a large skillet, saute the garlic, squash and remaining onion in coconut oil for 3 minutes. Add to the soup along with kale and potatoes. Stir well. (You may need to add remaining water to avoid having a stew.) Bring to another boil, cover, reduce heat and stir often while cooking 15 minutes. Add seasonings and stir well. Cover and let stand for 5 minutes. Serve.
This hearty soup recipe pairs well with a bed of rice! Yum!
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