This recipe is very similar to traditional split pea soup, but uses whole frozen peas instead, which makes for a quicker preparation. The addition of yams gives the soup a slightly sweet taste.
2 bags 10-oz. frozen green peas, thawed
2 cups water
½ cup water
½ large yellow onion, diced
2 ribs celery, diced
2 cups mushrooms (about 10), sliced
¾ teaspoons garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon cumin
2 cups water
1 15-oz. can navy beans, drained and rinsed
2 medium Yukon potatoes, diced
1 10-oz. bag frozen yams, thawed (or 1 small-medium yam, peeled and diced)
2 bay leaves
2 teaspoons fresh rosemary, minced finely (optional)
1. Mix peas and water in a blender until smooth or just slightly chunky (add water as needed to thoroughly blend peas). Set aside.
2. Using water, sauté the onion, celery and mushrooms for 5 minutes or until soft; add the dried spices and herbs and mix thoroughly. To this, add the green pea mixture, 2 cups water, navy beans, potatoes, yams, and bay leaf. Cook on medium for 30 minutes, until the Yukon potatoes are soft. Five to ten minutes before serving, add the rosemary (optional).
Notes: You may also add the peas whole to the soup along with the beans, potatoes and yams to make it heartier (shown in photo). For a slightly smoother version, blend half of the finished soup in a blender and then add it back into your soup pot. / Look for frozen vegetables with no salt added.
Preparation: 15 minutes; cooking time: 35 minutes; serves: 6