Ingredients:
- 2 cups split peas, rinsed
- 7 cups homemade veggie stock (made with carrot, onion, celery, and some stinging nettle and Virginia waterleaf)
- 1 medium onion, chopped
- 1 cube frozen garlic (about 1–2 tsp)
- 1½ tsp smoked paprika
- 2 tsp curry powder
- 1 roasted sweet potato, cubed
- 1 gallon baggie of chopped wild greens (violet leaves, lambsquarters, leggy mustard greens with stems)
Instructions:
- In a large soup pot, combine split peas, stock, chopped onion, frozen garlic cube, smoked paprika, and curry powder.
- Bring to a boil, then reduce heat and simmer, partially covered, for about 35–40 minutes, or until the split peas are starting to soften but not yet falling apart.
- Once the peas are beginning to soften (around the 30-minute mark), add the roasted sweet potato and any tougher greens or stems, such as mustard.
- After another 5 minutes, stir in the tender greens—like violet leaves and lambsquarters—and cook for 5–10 minutes more, until wilted and tender.
- Taste and adjust seasoning if needed.
- Serve warm. Even better the next day.