Detox Split Pea & Kale Green Soup

Split Pea Soup with Kale & Barley

Ingredients

1. 2 cups split peas 2. ½ cup hulled barley 3. 4 cups chopped kale 4. 2 carrots 5. 1 onion 6. 2 celery stalks 7. 6 cups vegetable broth 8. ¼ cup wheat germ

Detail Steps and Procedure

1. Precise Timing & Temperatures: Simmer split peas and barley 45-50 minutes until tender. Sauté vegetables 8-10 minutes. Add kale last 10 minutes. Add wheat germ last 5 minutes. Cook at gentle simmer (180°F/82°C).

2. Chef’s Techniques & Critical Steps: Rinse split peas and barley thoroughly. Sauté vegetables until softened for flavor base. Add kale in batches to wilt. Stir occasionally to prevent sticking to bottom.

3. Ingredient Preparation Details: Sort split peas. Use hulled barley (higher fiber). Wash and chop kale. Dice vegetables uniformly. Use low-sodium broth. Have wheat germ ready.

4. Serving & Storage Instructions: Serve hot with whole grain bread. Refrigerate up to 5 days (thickens considerably). Freeze up to 3 months. Reheat with additional broth.

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