Sweet Potato-Split Pea Soup
Submitted by: Courtney
Recipe by: Vegetarian Times
- 2 C split peas
- 1 1/2 C chopped shallots (or substitute red onions)
- 1 1/2 lbs. sweet potatoes (about 3 medium), peeled and diced
- 1 tsp. dried tarragon
- 2 to 3 Tbs. yellow miso
This soup is cooked in two stages so the split peas develop a creamy consistency but the sweet potatoes and shallots retain their texture. If you don’t have shallots, red onions work fine.
1) Bring split peas and 6 cups water to a boil in a large pot. Reduce heat and simmer 30 to 40 minutes, or until peas begin to break down.
2) Add shallots, sweet potatoes, and tarragon, and cook 30 minutes, or until vegetables are tender. Add miso, and stir to dissolve. Taste and adjust seasoning, if necessary. If soup is too thick, add more water until desired consistency is reached.
Serve hot and enjoy!