This soup is so filling and delicious, I think we make it almost every month or so, at least in the colder weather months :) Enjoy it with some garlic bread or croutons.
Makes about 8 cups:
1, 16oz. package of split peas, sorted for other particles, and rinsed. About 2 1/2 cups.
1 medium onion, chopped
1 large carrot
2 stocks of celery (optional, or a dash of celery salt)
1 medium sweet potato
1 tbs. parsley
1 tsp. garlic powder
1 bay leaf
8 cups water
-Chop carrots and sweet potato in desired bite sized pieces, I make my sweet potato pieces a little bigger since they break up a little during cooking when they soften, however I would make sure to add them in the beginning since they contribute to the flavor of the soup. Set aside.
-Saute onion with oil or a tiny bit of water until tender (they will still soften while in the soup also) Add the rest of the ingredients and simmer about 1 hr - 1 1/2 hrs until split peas are soft and mushy, stirring frequently. The soup will seem a bit runny, it thickens as it cools, or cook without a lid and some of the liquid will evaporate. If you want it heartier just add 6-7 cups of water instead of 8. S&P to taste and enjoy!
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