A great split peas soup – feeds a crowd
2 tablespoons olive oil
2 cups onions, diced
1 cup celery, diced
1 cup carrot, diced
1/2 – 1 tsp salt
3 cups sweet potatoes, diced
4 garlic cloves, chopped
1 teaspoon pepper (I like white pepper for this soup)
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon smoky paprika
1 pound yellow or green split peas
5 cups vegetable stock
5 cups water
Tony Chacheres spice to taste (or other spice blend)
3 bay leaves
In a large stockpot on medium heat, saute the carrots, celery, onions and garlic with the olive oil, spices, salt, and pepper until the onions are translucent, 10 to 15 minutes.
Add split peas, stock, water, bay leaves, and bring to a boil.
Reduce heat to low, add sweet potatoes, cover and simmer 60 minutes. Check seasonings, adjust if necessary.
At this point, you can serve it as is for chunky soup or puree part or all. (I use an emersion blender to blend it a bit.)