Sweet yams and earthy greens add another level of enjoyment to traditional split pea soup. Recipe by Cathy Fisher
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).
Cathy Fisher has become a featured recipe expert for the NHA and is the creator of StraightUpFood.com, a blog that offers recipes and information on how to eat a health promoting, plant-based (vegan) diet. Cathy’s education and experience are grounded in her work with the McDougall Program (2006-present) and True North Health Center (2010-present), where she regularly teaches cooking classes to in-patient clients. Cathy graduated with her BA in Psychology, going on the earn a credential in Early Childhood Education and a certification in Nutrition Education. Cathy enjoys presenting to groups and giving people the practical skills they need to successfully shift to a healthier diet.