Split Pea and Yam Soup

Sweet yams and earthy greens add another level of enjoyment to traditional split pea soup. Recipe by Cathy Fisher Ingredients: 8½ cups water 2 cups dry/uncooked split peas 1 medium yellow or white onion, chopped 1 medium yam, peeled and chopped (about 1½ cups) 1 medium white potato, peeled and chopped (about 1½ cups) 2 ribs celery, sliced 1½ 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) 1. 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. 2. 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 cook uncovered, stirring occasionally, for about 20 minutes, or until the potatoes are tender. 3. Stir in the greens and cook for 5 minutes more. Serves 6 to 8 (makes about 10 cups).