Split Pea Soup

Name: Split Pea Soup
Ingredients: 2 whole Sweet Potatoes Or Yams, Or 1/2 Butternut Squash; 1 whole Large Onion; 2 whole Carrots; 2 stalks Celery; 3 cups Thick Cut Ham, Cut Into 1'' Pieces; 1 Tablespoon Fresh Basil; 16 ounces, weight Dried Split Peas; 8 cups Water; 2 cubes Vegetable Bouillon; 1/2 teaspoons Ground Thyme; 1 Tablespoon Dried Sage; 2 pinches Salt And Pepper, to taste

12 ingredients

6 steps

Ingredients

2 whole Sweet Potatoes Or Yams, Or 1/2 Butternut Squash
1 whole Large Onion
2 whole Carrots
2 stalks Celery
3 cups Thick Cut Ham, Cut Into 1'' Pieces
1 Tablespoon Fresh Basil
16 ounces, weight Dried Split Peas
8 cups Water
2 cubes Vegetable Bouillon
1/2 teaspoons Ground Thyme
1 Tablespoon Dried Sage
2 pinches Salt And Pepper, to taste

Directions

1

1. Peel the sweet potatoes or yams (or squash!) and chop them into small cubes. Chop up the onion, carrots, celery, and ham into small-ish cubes as well. Mince the basil.
2

2. Thoroughly rinse and clean the split peas.
3

3. Combine all the ingredients in a very large pot. Bring to a boil over medium high heat, then turn the heat down to low, cover the pot, and simmer for about an hour, stirring a couple times to make sure nothing is sticking and burning to the bottom.
4

4. Remove the cover of the pot during the final 10-15 minutes of cooking.
5

5. Taste, and add salt and pepper as needed.
6

6. Serve hot! You can also freeze within 5 days.