Ingredients
- 1 onion, diced
- 1-2 carrots, diced
- 1 sweet potato, diced. I used a purple sweet potato this time; the flesh is white.
- 1/2 cup dried yellow split peas
- Enough vegetable broth to cover
- Dried sage
- Salt and pepper to taste
- Saute the diced onion and carrots until softened.
- Add the peas, sweet potato, and sage
- Cover with vegetable broth. Don’t add too much broth, or the soup will be too thin. You can always add more broth if the soup becomes too thick.
- Bring to the boil, cover, and simmer for about 2 hours.