Ingredients:
1 cup diced sweet onion
1 cup diced carrot
1 cup diced red bell pepper
4 cloves minced garlic
1 cup yellow split peas
3 cups vegetable broth
1 Tbsp Berbere spice (Or spice combination of paprika, cayenne, ginger, all spice, cloves, cardamom, coriander)
1 1/2 cups frozen or fresh corn
1 large handful mixed greens
Salt and Pepper to taste
Possible Garnishes:
Fresh Parsley
Sauteed mushrooms
Cooked corn
Instructions:
In a large soup pot add onions, carrots, bell pepper and garlic. Add in a little water and cook about 5 minutes until starting to brown. Add in split peas, broth and Berbere spice blend. Bring to a boil, lower heat, cover and simmer about 45 minutes until split peas are soft. Stir in corn and mixed greens. Cook until heated through and greens are wilted. Test seasoning. Add salt and pepper to taste.
At this point I like to take an immersion blender and blend about 1/4 of the mixture to make the stew creamy. You could mash with a fork or transfer some to a blender to accomplish this as well. Or you can just skip this step. Add garnishes if using.
Enjoy!!!
Comments