I've already posted this in the past. Ignore if you want. I just
have a friend that wants it and this is the easiest way to
transfer from my old computer to my new one. I will say that
Bruce, you might be interested.

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A Fresh Market recipe:
Split Pea Soup with Sweet Potato (or Butternut Squash)
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1 16oz package of dried green split peas
9 cups water
3 bay leaves
1 tsp. salt

Simmer these, covered, in a soup pot for about 2 hours until peas
have cooked down to a smooth consistancy. Remove the bay leaves.
*note - you don't have to pre-soak the peas*
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Prepare the following:

3 T. vegetable oil
1 1/2 cups chopped onion
1 clove garlic, minced
1 cup carrot, chopped
1 cup celery, chopped
4 medium sweet potatoes (or 1 medium butternut squash),
...peeled and cut into bite-sized cubes
1 tsp. salt (or leave this out if you prefer)
2 tsp. dried mustard
1 tsp. thyme
1 tsp. tarragon

In a large skillet, saute the onions and garlic in the oil.
When the onions are tender, add all the remaining vegetables
and spices. Saute for 4-5 minutes, then add 1 cup of water
and let simmer, covered, until the vegetables are tender.

Add the vegetables to the cooked peas and simmer for 30 minutes,
stirring often.

After serving, add a little salt and fresh ground pepper to taste
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You can eat this right away or let it sit awhile (or overnight)
and
it will thicken more. (I never wait but is better the next day)
This recipe makes almost a gallon of soup. What we don't eat
in 2 or 3 days, I freeze in serving-size containers.
Here's the nutritional info for the total batch using sweet
potato's.
Slightly less calories if you use the butternut squash instead.

Fat: 43 grams
Carbohydrates: 435 grams
Protein: 124 grams

Total calories: 2,121 (18% fat calories)

(remember that info is for the whole batch, not individual
servings)

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