2 lg sweet potatoes, peeled and cubed
1 lg bunch kale (I like the flat kind)
1 c yellow split-peas*
1 sm onion, diced
1 lg cove garlic, minced
4 c veggie broth
2 – 4 c water
Seasonings to taste (I only used a little salt and a couple cranks of pepper.)
Saute onion and garlic in a little bit of broth until translucent – about 5 minutes – in a large soup pot. Add remaining broth and desired amount of water. Add sweet potatoes, kale, and yellow split-peas. (If using pre-cooked split-peas, add to soup after potatoes are tender). Add seasonings. Bring soup to a boil, reduce to a simmer, cover, and cook until potatoes are tender, kale is wilted, and split-peas are al dente (or heated through if using pre-cooked) – about 20 – 30 minutes.
*Pre-cook the yellow split-peas if you want them well done because the sweet potatoes will fall apart before your split-peas are well done/mushy. Do an internet search for a method that works for you.