My Fave Soup - Yellow Split Pea and Yam

The leaves are lovely and are falling as the wind and rain knocks into them. As the weather changes so do the foods I crave. Cool summer salads and smoothies are far from my mind these days. Hearty soups and stews are what my body wants now.

Yellow Split Pea and Yam has been my favorite cold weather soup for many years. So much so that I've actually cooked it often enough to cause my family to get tired of eating it and I took all of last year off from making it. But, it's back in my repertoire this year and here's the recipe:

1 tablespoon of olive oil

1 large onion, diced

4 medium carrots, sliced (about 2 cups)

8 cups water or vegetable broth

2 1/2 cups yellow split peas (about a pound), rinsed and picked over

2 yams (peeled and cut into chumks)

1 large red pepper, diced

2 cloves garlic, minced

1 bay leaf

salt and pepper to taste

In a stock pot, saute the onion and carrots in olive oil until the onion is translucent. Add the water or broth, yellow split peas, yams, and red pepper and bring to a boil. Lower heat to medium, cover and simmer for 2 to 2/12 hours (until the peas are tender). Discard the bay leaf. Using a wooden spoon or hand blender, mash the vegetables lightly (I keep some chunks). Add garlic, salt, and pepper.

I served this last night with gluten-free biscuits, kale, and a wedge of Ibores - a sharp raw goat's milk cheese. We also had our first grapefruit of the season. It was a lovely, filling and warming fall meal.

This soup freezes well, so make a lot and have extra for quick lunches and dinners. Enjoy!