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).