Sweet Potato and Split Pea Soup

Sweet Potato and Split Pea Soup - Seriously Soupy

This winter I have been saying use what you have at home to make soups since virtually any combination of ingredients can be made into a tasty brothy delight. Without wanting to spend money on this weeks soup, I decided to use some yellow split peas I had in my cupboard and two sweet potatoes. I also added in some carrots, onions, garlic and some flavorings (bay leaves, sage, and dill) for a creamy and delicious winter soup. This soup can also be easily modified to use lentils or green split peas instead of the yellow ones or regular potatoes instead of sweet potatoes. Or you might just want to create a simple yellow split pea soup where you don't have to blend the ingredients - whatever combination of ingredients you have, try it out. You'll be amazed at your own Soupy creations.

Sweet Potato and Split Pea Soup

Ingredients:
3-5 cups of water, approximately
2 sweet potatoes, peeled and cut
2 cups of dry split peas, soaked for 2 hours
1/2 yellow onion, peeled and chopped
2 cloves of garlic, peeled and minced
2-3 stalks of carrots, chopped up
2-3 bay leaves
 handful of fresh sage
1/4 teaspoon of dill

Directions:
Soak the beans for 2 hours or until tender. Add 3 cups of water to a pot on a low flame. Cut up the garlic and onions and add them to the pot. Let boil and add the split peas, bay leaves, sage and dill. Cover and let cook for 30 minutes. Cut up the potatoes and the carrots and add them to the pot. Add some salt and pepper and cover for another 30 minutes. Check on the soup periodically, stirring and tasting as you go. After about 45 minutes (or when peas are completely tender), let cook and then turn off the flame. Use a hand blender or place into a blender and puree the soup. Enjoy!


Enjoy!


What soup are you making this weekend?

Seriously Soupy Serena