Thursday, October 1, 2009

Off the Hook Humble Split Pea and Yam Soup

Yesterday's blog, I shared the secret of making a good soup .. or of making an AWESOME soup. And believe me, this is beyond awesome.
I remade this soup again and added some fresh spinach leaves .... WOW!!! really great! Added some nice dark forest green color to the soup, too!!

This recipe came out of The Health Promoting cookbook, written by the director and founder of True North Health Center in Santa Rosa Calif. You can purchase it from my blog site. Just look under Humble Vegan Favorites Reads and DVD’s on the right column.

I took it and changed it up a bit, but the basic soup is still there.

I love the sweet flavor from the yams (or you can use sweet tators), the smell of the dill, oregano and thyme, and the smooth thick texture from the spit peas. The touch of agave really gives it that little burst of sweet surprise that satisfies the pallet. .

This soup is made with NO flours, cornstarch or arrowroot. NO oils and NO sodium.

As always, I DO as much organic as possible.

This is one soup you will want to add to your "winter" faves!


Bring 9 cups of your homemade soup stock and 2 cups of split peas to a boil.

Add 3 large yams or sweet tators, peeled and diced, to the soup pot.
Simmer for 30 minutes.

Add 1 cup of chopped green onion tops, 1 tsp of dill, ½ t. oregano, and ¼ cup Agave Nectar.

Stir and let simmer for 30 more minutes.

Take out about 2 cups of the soup, be sure and get some potatoes and peas. Place in blender or processor and voilà, a gorgeous thick puree. Pour this back into the pot and stir. This makes the soup nice and thick. If you desire a thicker texture, then puree more soup.

Soup is ready after one hour of simmering.....maybe less, check after about 45 minutes.

Serve it with my Vegan Cornbread.


Until Next Time.....


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