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kale split pea soup recipe vegetarian vegan cheap filling soups hearty fall meals without meat gluten free

Split Pea Soup with Kale

Kelly Jensen
This split pea soup with kale has fantastic flavor and is delicious, creamy, and filling! Great to meal prep, make ahead, or batch cook for lunch. This split pea soup is loaded with vegetables, greens, and root veggies for a hearty fall or winter meal.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Natural Release 20 minutes
Total Time 45 minutes
Course Lunch, Soup
Cuisine American
Servings 6 servings
Calories 303 kcal

Equipment

Ingredients
  

  • 2 cups split peas dried
  • 4 carrots diced
  • 3 stalks celery diced
  • 2 cloves garlic minced
  • 1 sweet onion diced
  • 1 cup potatoes cubed
  • 6 cups Vegetable Stock
  • 1 teaspoon paprika
  • 1 teapoon Herbes de Provence
  • 4 bay leaves
  • 2 cups kale stems removed, and chopped
  • Sea Salt and Black Pepper

Instructions
 

Instant Pot/Pressure Cooker Instructions

  • Add all ingredients except the kale to the Instant Pot, stir to combine. Cook on Manual/High Pressure for 15 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes (do not manual release). After 20 minutes, release the remainder of the steam carefully.  Stir in the kale, and allow soup to sit in the hot Instant Pot for 10 minutes. Soup is finished when potatoes fall apart slightly and peas dissolve.  Discard bay leaves when the soup has finished cooking. Stir, taste, and adjust seasoning as needed.

Stove Top Instructions

  • Add all ingredients except the kale to a large stock pot. Stir and bring to a boil.  Cover with a lid, and reduce heat to a slow simmer.  Cook on low heat for about 45 minutes to 1 hour, stirring every 10 minutes or so to make sure peas don’t stick to the bottom of the pot and burn.  Stir in the kale during the last 15 minutes of cooking time. Discard bay leaves when the soup has finished cooking. Stir, taste, and adjust seasoning as needed.

Slow Cooker Instructions

  • Add all ingredients except the kale to the Slow Cooker or Crock Pot, stir to combine. Cook On High for 6 hours, or Low on 8 hours. Potatoes and peas should be cooked all the way through. A half hour before the soup is finished, stir in the chopped kale and allow it to cook in the soup.  Discard bay leaves when the soup has finished cooking. Stir, taste, and adjust seasoning as needed.

Nutrition

Calories: 303kcalCarbohydrates: 57gProtein: 19gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1006mgPotassium: 1118mgFiber: 19gSugar: 11gVitamin A: 9750IUVitamin C: 41mgCalcium: 105mgIron: 4mg
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