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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

The Herbeevore
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 2 votes
Prep Time 10 mins
Cook Time 15 mins
Natural Release 20 mins
Total Time 45 mins
Course Lunch, Soup
Cuisine American
Servings 6 servings
Calories 303 kcal

Equipment

Ingredients
  

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.

Notes

I got the fresh produce for this recipe from my garden and from my Misfits Market box - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here!

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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