|Big Bag of Sunchokes|
In another attempt to get more veggies into my daughter's and my family's meals, this week I prepared a split pea soup and added broccoli and bok choy. She loved it and ate three (small) bowls for dinner that night. Yay!
Split Pea Soup with Broccoli, Bok Choy, and Ham
Adapted from a recipe in 1000 Vegetarian Recipes by Carol Gelles. It could certainly be made without the cruciferous vegetables.
|Split Pea Soup with Broccoli, Bok Choy, and Ham|
1 c. chopped onion
1 c. chopped carrots
3/4 c. green split peas
1/2 bunch bok choy, finely chopped in a food processor
4 c. water
2 c. vegetable stock
1 head broccoli, finely chopped in a food processor
2 cloves garlic, minced
3/4 c. fresh parsley, chopped
1-2 c. diced ham (I use leftovers)
Salt and pepper to taste (don't add too much salt before tasting after adding ham.)
Heat ghee or oil in a stockpot and add onions and carrots. Saute a few minutes until soft. Add green split peas and toss to coat with oil. Add bok choy and water and bring to a boil. Reduce heat and simmer, 1 hour. Add vegetable stock, broccoli, garlic, and parsley. Return to a boil. Reduce heat and simmer, uncovered 30 min. (Add more liquid if needed.) Stir in ham and seasoning to taste.