Yellow Split Pea and Collard Greens Curry Soup
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

2 lb. Yellow Split Peas, dried
1 lb Collard Greens, chopped (fresh or frozen)
2 cups Onions, diced
2 cups Carrots, diced
1 cups Celery, diced
6 cloves Garlic, crushed or minced
1 tbsp Ginger, ground
2 tbsp Cumin, ground
2 tbsp Coriander, ground
2 tsp Cardamom, ground
2 tsp Turmeric, ground
1 tsp Mustard Seed, ground
2 tbsp Lemon Juice
Cayenne Pepper, pinch, or Hot Sauce, to taste (optional)

(To enlarge the photo of the Yellow Split Pea and Collard Greens Curry Soup, click on the photo or link)

Preparation

Yellow split pea and collard greens curry soup is a delightfully spicy vegan recipe, which makes a great meal by itself or as an appetizer. In a slow cooker, preparation time in about 30 minutes, and cooking goes on by itself.

Note: We use a large 6-1/2 quart slow cooker for this recipe. The recipe may be halved for a smaller cooker. It’s a good idea to start preparing the soup early in the morning.  If the split peas are old, it might be best to start the peas the night before on a "low" setting.

Set slow cooker to “high.” Preheat 12 cups of water to boiling and add to slow cooker with cover. (We heat the water 2 cups at a time in the microwave oven.)

While the water is heating, sort out any unwanted material from the dried yellow split peas. Rinse split peas well and add to the heated water in the slow cooker.

When the yellow split peas soften and begin to break apart, wash and peel the onions and carrots. Dice and place in a microwaveable dish with cover. Wash and dice celery and add to the onions and carrots. Clean and crush or mince garlic and add it to the rest of the vegetables. Cover the dish and cook in the microwave oven until the vegetables are tender. (This saves cooking time.) Then add them to the slow cooker.

For this recipe, we used frozen, chopped collard greens, which we also precooked in the covered dish in the microwave, and then added to the soup.

Add all the seasonings except the lemon juice to the slow cooker and mix well. Add more hot water, if necessary. Cover and leave on “high” setting. Stir occasionally, checking to see if more hot water is needed for desired consistency.

The slow cooker may be left on “low” setting if you will be away during the day. Make sure that there is enough water in cooker before you leave.

When split peas are soft and have broken down into a chowder consistency, turn slow cooker off, and add the lemon juice and mix well.

Serve with a large tossed salad and enjoy! 

Left over soup can be stored in a covered container in the refrigerator for a couple of days, and retains all of its wonderful flavor.

Ingredients Information

Cardamom, ground

Carrots

Celery

Collard Greens

Collard Greens, Frozen Chopped

Coriander, ground

Cumin, ground

Garlic

Ginger, ground

Lemon Balm, Dried

Lemons

Lemon Juice, Reconstituted

Mustard Seed, Ground

Onions, Yellow

Peas, Yellow Split

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Turmeric, ground

Utensils and Equipment Information

Crock Pot (slow-cooker)

Food Processor

Garlic Press

Knives

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Spoon, Large Mixing

Vita-Mix

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The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!