One-Pot Split Pea Soup

Recipe by Chef Alli’s Inc.

1 cup green split peas

2 Tbs. olive oil

1 tsp paprika or smoked paprika 

1 tsp minced chipotle peppers packed in adobo, found in the Hispanic food section of your favorite grocer 

3 sweet potatoes, diced

1 large onion, diced

4 ribs celery, diced

3 cloves garlic, minced

6 cups chicken or vegetable broth 

14 oz can diced tomatoes, with juices 

salt and pepper, to taste

Heat the olive oil in a large pot or Dutch oven over medium heat; when the oil is nicely hot, add the paprika and the minced chipotles to the pot, stirring for 30-60 to let them become fragrant. 

Stir in the sweet potatoes, onions, and celery. Partially cover the pot and let the vegetables cook for 8-10 minutes, until the onions are softened and translucent, stirring occasionally. (If this mixture begins to stick to the bottom of the pot, add a small amount of broth or water.) 

Uncover the pot to add the minced garlic; sauté for a minute, then stir in the 

dry split peas and broth. Bring the soup to a boil, then lower the heat to let the soup simmer, covered, for 1 hour.

Stir in the can of diced tomatoes with juices, letting the soup cook for an additional 30 minutes, or until the peas are as tender as you prefer. Serve with good, crusty bread!