16 oz dry Split Peas (soaked overnight)
1 zucchini chopped
3-4 carrots chopped
3-4 celery stalks chopped
2 medium-large onions
3 small garlic cloves
1 small head of kale chopped small
1-2 cups cooked and diced uncured ham /bone (or your own smoked and brined meat ) (or skip this if vegan)
pinch of red pepper flakes
1 lg bay leaf
pepper
sea salt
water or stock to cover
2 TBSP olive oil
Chop the veggies and saute all except the kale in 2 TBSP olive oil for 5-10 minutes . Put in the peas and the spices cook for 1/2-1 hour, The kale can go in the soup in the last 10 minutes of cooking.
