This soup is a recipe that I found through reading Jenna’s Blog over at Eat Live Run. This was my first attempt at making split pea soup. It was so simple and I absolutely fell in love with it. It is so thick, creamy, & filling. This soup goes excellent with baked blue corn tortilla chips. This soup also freezes great!
- 2 cups dried split peas
- 6-7 cups water
- 1 onion, chopped
- 1 yam or sweet potato, cut into 1/2 inch cubes (I kept the peel on!)
- sea salt to taste
- 3/4 tsp paprika
- 1/2 tsp ground cumin
- cayenne pepper to taste
- 1 tbsp extra virgin olive oil
Heat the olive oil in a large pot. When its sizzling, add the chopped onion and cook for about 10 minutes or so on low/medium heat until the onions are super soft and almost starting to caramelize. Add the split peas, water and sweet potato and bring to a boil. Reduce heat to simmer and cook for about 30-40 minutes or until the peas are very soft and tender. Ladle about 75% of the soup into a blender and whirl until totally smooth (be very careful—soup is HOT!). Add the pureed soup back into the pot and stir to combine. Add the spices and season with salt to taste.
So simple, so tasty, so quick to make, & so cheap!
Thank you so much Jenna for sharing this recipe with me. This is a recipe to make again & again!