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Yellow Split Pea Soup With Sweet Potatoes And Mustard Greens

Yellow Split Pea Soup With Sweet Potatoes And Mustard Greens is a soups recipe made with Olive Oil, Onion, Garlic, Ground Cumin, and Dried Yellow Split Peas. It takes about 2 hr 15 min and serves 10. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1
• 4
• 2 tsp
• 2 cup
• 5 cup
• 4 cup
• 14 1/2 oz
• 1
• 1/2 tsp
• 1/2 tsp
• 3 pc
• 1/4 tsp

Method (preview)

1. 1

   In a large pot, heat oil over medium heat.

2. 2

   Add onion and cook, stirring, until softened, 4 to 5 minutes.

3. 3

   Add garlic and cumin and cook until fragrant, about 1 minutes.

4. 4

   Add split peas, water, and broth.

5. 5

   Bring to a simmer.

6. 6

   Reduce heat to low, cover and simmer until split peas have completely broken down; 1 hour.

7. 7

   Add tomatoes, sweet potato and mustard greens.

8. 8

   Cover and simmer stirring occasionally, until vegetables are tender, 25 to 30 minutes.

9. 9

   Season with salt and pepper.

10. 10

    MAKE AHEAD: The soup will keep, covered, in the refrigerator for up to 3 days. (Recipe from "The Power of Food," October 1998, Eating Well Magazine; recipes by Janet Fletcher.

11. 11

    Tested by Pat Hanneman.) it again.

12. 12

    Peppery greens are a must!

13. 13

    All of the "options" were added.

14. 14

    We halved the recipe.

15. 15

    Suggestions: caramelize the onions.