Just to let you know, I don’t soak my yellow split peas, never really found it necessary. Maybe I’m being really naughty by not doing this, but hey seem to work just fine. Also a little tip about kale, it goes bitter the longer you keep it so store in a perforated bag in your fridge and use within 2-3 days of buying.
6 cups of veggie broth
1 tbsp liquid smoke
a pinch of celery salt
1/2 tsp garlic powder
2 cups of yellow split peas, rinsed and drained
1 big-ish Yukon gold potato, diced
3 carrots diced
2 big handfuls of kale, the tough stems removed and chopped into bit size pieces
1/2 tsp fresh chopped thyme
black pepper to taste
Add the broth, celery salt, liquid smoke, split peas, garlic powder, potato and carrot to a nice big soup pan and bring to the boil for ten minutes, then bring down to a simmer, add the thyme and cook for another 30 mins and give it a good stir to help the split peas break up and go all nice and mushy, add the kale, stir through and cover the pan. Cook for further 5 minutes, taste for seasoning and add pepper and serve with toasty garlic bread.