Split Pea & Sweet Potato Soup

We've been WFPBNO (whole food plant based no oil) since the end of last October, 2018. I feel better, have lost weight and will continue on this journey. I found a similar recipe on line and left out the oil and added salt and this was the result. Amazing flavor.

• 1 box (32-ounce) low-sodium vegetable stock
• 1 bag green split peas
• 2 cups water
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 medium carrots, peeled and diced
• 2 large stalks celery, diced
• 1 teaspoon coconut aminos
• 1/4 teaspoon garlic powder
• black pepper

Place a large soup pot on medium heat. Add a couple of tablespoons water, diced onions and saute for 3-4 minutes stirring frequently. If pan starts to try add another tablespoon of water.

Add coconut aminos and give a good stir.

Add diced carrots and celery. Stir. Add garlic powder and a tablespoon of water at a time as needed to keep vegetables from sticking.Cook 3-4 minutes.

Add 1 cup of vegetable broth and stir well to be sure you get any stuck bits up.

Add sweet potato and mix well. Cover with a lid and allow the potatoes to cook about 5 minutes.

Reduce heat to low and add the rest of the broth, 2 cups of water, the peas and diced red pepper.

Cover and cook about 50 minutes, stirring occasionally, check to see if peas are done.

Enjoy!! Makes about 8 cups.