1 medium yellow or white onion, chopped (about 2 cups)
1 medium yam, peeled and chopped (about 1 ½ cups)
1 medium white potato, peeled and chopped (about 1 ½ cups)
2 ribs celery, sliced (about ⅔ cup)
1 ½ teaspoons dried oregano
1 teaspoon granulated garlic
½ teaspoon ground cumin
¼ teaspoon ground celery seed
5 cups coarsely chopped Swiss chard (or other greens)
Bring the water and split peas to a boil in a soup pot over medium-high heat, uncovered.
Reduce the heat to medium-low, cover, and cook for 30 minutes, stirring occasionally (so the peas don't stick to the bottom of the pan).
Stir in the onion, yams, potatoes, celery, oregano, garlic, cumin, and celery seed, and bring to boiling over medium-high heat.
Reduce the heat to medium-low and continue to cook uncovered, stirring occasionally, foir about 20 minutes, or until the potatoes are soft.
Stir in the greens and cook for 5 minutes more.
Texture: Create a smoother soup by using a handheld potato masher or electric immersion blender, or by pouring half or all of the soup into a blender or food processor (cool a bit first before doing this so there is no danger of burning yourself).
Potatoes: Yukon Gold potatoes are my favorite to use in this soup since they are so naturally buttery and creamy, but any kind of white potato can be used. Same for yams: any type or sweet potato can be used. I like to peel my potatoes for this soup, but you may also leave the skins on.