Cruciferous Vegetables in a Bowl




This soup recipe is similar to my Split Pea & Cruciferous Veggie Soup but includes less peas and more cruciferous vegetables ~ and it includes water chestnuts for some added crunch. Also, the vegetables are not chopped in a food processor but cut into chunks.

My husband loves this soup! The recipe makes a big batch so it serves as our lunch/dinner staple for the week. Like most soups, it gets better with age. Enjoy ;o)

Ingredients:
  • 16 ounces dried green split peas
  • 12 cups water
  • 2 bay leaves
  • 2 teaspoons dry mustard
  • 3 teaspoons Mrs. Dash original blend salt-free seasoning (or your favorite seasonings)
  • 2 cups brussels sprouts, thinly sliced
  • 2 cups cauliflower, cut into small florets
  • 2 cups collard greens, roughly chopped
  • 2 cups turnips, peeled and cubed
  • 2 cup bok choy, sliced
  • 2 cups rutabaga, peeled and cubed
  • 2 cups carrots, peeled and cubed
  • 2 cups celery, cubed
  • Salt and pepper to taste
Directions:
  1. Place first 5 ingredients in a large soup pot and bring to a boil. Reduce heat and simmer, covered for 30 minutes. Remove bay leaves. Mash about 1/3 of the peas with a potato masher.
  2. Add the prepared vegetables, and salt and pepper, if desired, and bring soup back to a boil; reduce heat to a simmer, cover and cook an additional 40 minutes, or until vegetables are soft. 

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