Thick as Pea Soup

This is comfort food at its best. To serve leftovers, stir in a bit of vegetable broth until desired consistency (soup will thicken in the refrigerator).

1 1/2 cups dry split peas, rinsed
4 cups water
4 tablespoons vegetable broth powder
1 teaspoon marjoram
1 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon {black pepper}, fine grind
1  bay leaf
1 cup cooked, peeled, and coarsely chopped sweet potatoes
1/2 cup sour cream or {plain yogurt}
Combine split peas, water, vegetable broth powder, and spices in a soup pot. Bring to boil. Reduce heat and simmer, covered, until peas are tender, about 60 to 90 minutes. (Stir occasionally, adding more liquid if necessary.) Gently stir in the sweet potatoes and remove the bay leaf. Heat until potatoes are warm. Serve each bowl topped with a dollop of sour cream or yogurt.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 100 min

Servings: 4

Recipe By: Karen Miles

From: Savvy Spice