PHOTOGRAPHY: JENNY SUGAR
What you need:
What to do:
1. Soak split peas in large bowl of cold water overnight (this is easy to do, but if it is too much work you can buy them frozen or canned, rinsed and drained.
2. Heat oil in 3-qt. saucepan over medium heat. Add paprika and chipotle, and stir. Add sweet potato, onions and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and sauté 2 minutes.
3. Drain split peas, and add to pot with 6 cups water. Bring soup to a boil; reduce heat to medium-low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until peas are tender.
Recipe from Healing Foods Magazine