One pound of yellow split peas
One large chopped onion (I use the 10 ounce bag, precut from Trader Joes)
One pound carrots, sliced
One celery heart, sliced (you can actually buy mirepoix, celery, carrots and onions already chopped at TJ’S)
2 Large Sweet potatoes , cubed
8 cups boiling water
6-8 cloves garlic, pressed
4 teaspoons chopped parsley (dried, not fresh)
1-2 Tablespoons salt-free seasoning
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon celery seed
1 teaspoon smoked paprika
1 bay leaf
1 capful Wright’s Liquid Smoke, optional (stirred in after cooking is completed)
Preparation: place all ingredients in an electric pressure cooker and cook on high pressure or 8 minutes.
Release pressure. Alternatively, place all ingredients in a crock pot and cook on low for 6-8 hours
Chef’s note: substitute green split peas or the yellow ones and white potatoes or the sweet potatoes.
Photo by Wendy Solganik of Healthy Girls Kitchen.