CREAMY 7-CAN SOUP1 can meat only chili-your choice1 (15-oz.) can kidney beans1 (15-oz.) can pinto…
Split Pea and Yam Soup
| Split Pea and Yam Soup | Print |
Recipe By: Alice Morrow
Split Pea and Yam Soup
Ingredients
- Olive oil
- 2 c. Vidalia onions, diced
- 1 c. celery, diced
- 1 c. carrots, diced
- 3 c. yams, diced
- 3 T. minced garlic
- 1 t. oregano
- 1 t. thyme
- 1 t. paprika
- Salt/black pepper to taste
- 1 lb. split peas
- 6 c. vegetable stock
- 6 c. water
- 2 T. vegetable bouillon
- 2-3 bay leaves
Instructions
- In large stock pot, drizzle oil on bottom to cover.
- Add onion, celery, carrot, yams and seasonings. Stir to combine and cook until onions and celery begin to soften.
- Add peas, stock, water, bouillon, bay leaves and bring to a boil.
- Reduce heat to low, cover and simmer 1 hour or until peas are tender.
- Taste for seasoning.
- You have two choices once soup is done. You can leave as is and serve as a chunky soup or use your hand held immersion blender and puree and serve as a creamier soup.
Notes
*****You can also thin out soups with a little warm milk or half/half. You can also add a small ham hock to the cooking process. Remove at the end and shred the ham and place back in the pot. You can also do sliced sausage.
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