“Popeye” Soup



  • Dried green split peas – 4 cups
  • Onion, med, diced – 2
  • Yams (med), cut into ¼ inch cubes – 3
  • Celery, chopped, including leaves – 1 bunch
  • Olive oil -¼ cup
  • Garlic cloves, minced – 5
  • Basil, dried – 2 T
  • Molasses – 1/3 cup
  • Spinach (frozen chopped) – 1 lb
  • Salt, to taste


*prep work:

A)  Take frozen spinach out of the freezer to begin defrosting.

B)  Wash split peas and drain.

  1.  Place split peas in a pot and add enough water to cover them by about      2 inches. Add onions, yams, celery, and olive oil and bring to a boil. (This is a thick split pea soup, so don’t start with too much water to begin with. If it is too thick at the end, you can then add water.)
  2. Reduce heat and cover, simmering until the split peas begin to soften or break up.
  3. Add the garlic and basil. Bring again to a boil.  Reduce heat and simmer, covered, until split peas are soft. Add the molasses and spinach.
  4. Salt to taste, and adjust spices as needed.
Serves 15.  Original recipe from 'Follow Your Heart'

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