Pressure cooker or slow cooker or stove top dutch oven
Ingredients
4cupsvegetable stock – low sodium
6cupswater
2cupsdry split peasrinsed
3large Hannah Yams – about 26 ouncespeeled and cubed
3ribs celerydiced
1cupdiced carrots
1yellow oniondiced
1teaspoongarlic powder
1TablespoonHerbs de Provence
2bay leaves
2teaspoonsTable Tasty salt substitute or your favorite salt substitute
Instructions
In a large soup pot bring the water, broth and split peas to a boil. Add the yams, celery, carrots, onion and spices. Simmer for one hour or until split peas and veggies are fully cooked and tender, stirring occasionally. Remove bay leaves before serving. We like our soup to be chunky but if you prefer a creamy smooth soup you can put it in a blender in batches and process until smooth. This soup freezes well.
Notes
Pressure Cooker option - toss everything into the pressure cooker, put the lid on and cook on high for 8 minutes, quick release pressure and enjoy.You can use any kind of yam or sweet potato or even a Yukon Gold potato in this soup. I prefer the Hannah yams - they add a sweetness and don't break down like the garnet yams do.Slow Cooker option – toss everything into your slow cooker – cook on high for 4 hours or low for 8 hours. Adjust cooking time according to how hot your slow cooker is. Mine runs super hot and things always cook way faster in it than what recipes state.