Yellow Split Pea, Kale and Italian Sausage Soup (from thenourishinggourmet.com)

2 cups of yellow split peas, soaked overnight and rinsed
1 onion, peeled and chopped into about 1/4 inch pieces
3 garlic cloves, pressed or finely minced
3 tablespoons extra virgin olive oil
2 teaspoons dried basil
I bunch of lacinato kale, washed, tough stems cut off and coarsely chopped
2 large tomatoes, washed and chopped into large chunks
3/4 pound of mild Italian sausage, in ground form, or casings removed from link form.
1 1/2 teaspoon ground cumin
2 teaspoons sea salt
freshly ground pepper
2 tablespoon balsamic vinegar

1-Heat oil in a large soup pot over medium heat, When hot (though not smoking) add onion and cook until just starting to soften (make sure you stir during this process).

2-Add garlic and cook one minute. Then add the yellow split peas, 8 cups of water, and the dried basil and cumin. Bring to a simmer and cook covered for about 30-40 minutes, until the yellow split peas are soft (but not mushy).

3-Add the kale and tomatoes and cook for 10 to 15 minutes, until the kale is soft. Meanwhile, fry up your sausage in a saucepan over med-high heat, stirring the meat and breaking up clumps, until cooked all the way through. If there is any fat, drain away.

4-Add the sausage and vinegar and add about 2 teaspoons of sea salt and one teaspoon of pepper and adjust to taste. Enjoy!