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 or 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 tablespoons Mrs. Dash original blend salt-free seasoning (or our favorite seasoning combination)
• 2 teaspoons dry mustard
• 2 or 3 bay leaves
• 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
• 1 can sliced water chestnuts, if desired
• 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.