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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Vegetarian Split Pea Soup with Roasted Sweet Potatoes Recipe

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This recipe for Vegetarian Split Pea Soup with Roasted Sweet Potatoes is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
1 pound carrots diced
½ pound onion diced
½ pound sweet potato diced and roasted
2 pounds peas
1 gallon vegetable stock low sodium
1 teaspoon ground pepper
1 teaspoon salt
1 teaspoon cinnamon
Directions:
Directions:
Use 1 tbsp olive oil to sweat the onions and carrots, use the rest for the sweet potatoes and
cinnamon to roast in the oven.
Stock can be added to the onions and carrots along with the split peas and black pepper and
slow boil for approx. 2 hours with sweet potatoes being added the last 15 minutes before
finishing cooking.
Number Of Servings:
Number Of Servings:
20

 

 

 

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