Sweet potato and smoked paprika liven up this version of split pea soup with the sweet potato giving the soup its creamy texture. For more whole-food healthy benefits, spinach or mustard greens can be added as well.
Sweet Potato Split Pea Soup
1 large yellow onion, peeled and diced
1 medium carrot, peeled and diced
1 celery stalk, diced
1 medium yellow bell pepper, diced
3 cloves garlic, peeled and minced
1 bay leaf
2 teaspoons minced rosemary
2 teaspoons thyme leaves
1 teaspoon smoked paprika
1 large sweet potato, peeled and diced
1 1/2 cups yellow split peas
6 cups vegetable stock, or low-sodium vegetable broth
1 cup of water
Salt and freshly ground black pepper to taste
1 – Place the onion, carrot, and celery in a large saucepan and sauté over medium heat for 10 minutes, or until the onion is translucent
2 – Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
3 – Add the garlic, bay leaf, rosemary, thyme, paprika, yellow pepper, sweet potato, split peas, and vegetable stock and bring the pot to a boil over high heat.
4 – Reduce heat to medium and cook until the peas are tender, about 50 minutes.
5 – Season with salt and pepper.