This recipe came about as I was cleaning out my fridge after New Years and had a bunch of veggies in there to use up. I figured the easiest way and one that doesn’t require much thinking is to make a soup so voila here it is. I added the split peas to give it some texture and give it a boost of protein. With it being a rainy LA day it was perfect so much so we demolished the whole thing.
3 leeks – whites only, 1/4″ slices- rinsed, drained
4 carrots – peeled, 1/2″ slices
6 Swiss chard leaves- stalks removed, rinsed, chopped, Leaves- rinsed and rough chopped
1lb bag yellow split peas
3 quarts homemade veg stock
2 tbsp olive oil
Preheat soup pot on medium heat for 1 minute. Add 2 tbsp olive oil. Saute leeks and Swiss chard stalks for 4 minutes, stirring occasionally. Do not brown. Once softened add carrots and split peas and saute for another 2 minutes. Add the stock and bring to a boil with lid on. Once boiling reduce heat to a simmer. Cook partially covered for 45 minutes until split peas are tender to bite but not mushy. Add in the chopped Swiss chard leaves and mix together. Simmer for another 10 minutes. Taste and season with S&P.
Couldn’t be easier!
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.