This is a recipe variation I’ve been working on for a few days that pays homage to one of my favorite Winter soups. Traditionally, you add carrot to split pea soup, but I decided to substitute another sweet vegetable we had left over from Thanksgiving. I love cooking sweet potatoes in savory dishes and this way was delicious! I opted not to process my soup in the blender after it was cooked to give it more texture.
Serve with sourdough rolls our croutons to give it an extra bite! You can add quick barley to enrich the nutritional value too.
Serves 6 to 8.
1 16 oz. package dried green split peas
1 tablespoon unsalted butter
2 tablespoons good olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, diced
2 cups celery, diced
1 sweet potato, diced
1 medium ham steak, diced
2 32 oz. cartons low sodium chicken broth
1 tablespoon minced garlic
1/2 teaspoon dried parsley
1/4 teaspoon dried rosemary*
1/4 teaspoon dried thyme*
1/4 teaspoon dried basil*
1/4 teaspoon dried citrus peel*
1 bay leaf
salt & pepper to taste
1. To soften, soak split peas over night in a bowl with enough water to cover them.
2. Melt butter in a large pot over medium heat. Add olive oil, onions, celery, sweet potato, salt & pepper. Cook until onions & celery are translucent and tender.
3. Add chicken broth, split peas, ham, garlic, bay leaf, & remaining herbs & spices. Simmer over low-medium heat for 30 to 45 minutes or until sweet potato and peas are tender.
4. Remove bay leaf and serve!
* I used Penzeys Mural of Flavor seasoning.