Ingredients:
1/4 cup olive or vegetable oil 2 sm. turnip, diced
1 lg leek, thinly sliced 1 lg sweet potato, peeled and diced
1 lg yellow onion, chopped 3 lg carrots, diced
2 lg shallots, minced 1/2 sm cabbage, chopped
4-6 garlic cloves, minced 1/3 head of cauliflower, small florets
6 qts vegetable stock sm bunch thyme, tied
1 bag dried split peas 3 (15.8 oz) cans white beans, drained and rinsed
1 lb smoked porkchop, diced (optional) 4 Tblsp green curry paste
Heat oil over med-high heat in a large stockpot or dutch oven. Add leek, onion, shallots, garlic and bay leaves. Saute until veggies are soft and slightly golden on the edges. Add remaining vegetables. Dissolve curry paste in a cup or two of stock and add to pot along with the remaining stock, thyme, and dried peas. Bring to a boil, reduce heat to med-low and cover pot, leaving an inch or so opening. Simmer until peas are al dente, but not yet done (approx 1 hour). Add white beans and pork if using. Increase heat a bit and simmer 15-20 minutes more or until peas and beans are soft. Remove bay leaves and thyme. Season with salt and pepper if necessary.
Nutritional benefits of dried peas: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=56
Potential cancer-fighting benefits of cruciferous vegetables: http://www.cancer.gov/cancertopics/factsheet/diet/cruciferous-vegetables
