Meatless Monday: Sweet Potato Split Pea Soup

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
Serves 6

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.

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