Split Pea Soup

My wife loves soups because they're a quick and easy meal filled with all the nutrients she needs. I'm going to say my wife loves my soups, not because she's my wife, but because it taste better then any soups she's ever had (there, I said it!).

I regularly make this simple split peas soup which gives her about 4 1-litre jars to freeze for later.  Reheated from frozen or fresh, it taste the same every time.  The key is to soak the split peas ahead of time to soften them (I usually do overnight).  This recipe takes about an hour to make.

Ingredients:

• 1 tbsp olive oil
• 1 clove garlic finley diced
• 3 cups dry yellow split peas
• 5 cups water
• 2 stalks green onion, finely chopped
• 1/2 an onion, finely chopped
• 1/2 cup sweet potato, cut into cubes
• 1/2 cup pumpkin, cut into cubes
• 1 tbsp thyme
• 1 tbsp salt
• 1 tbsp black pepper
• 1/4 cup coconut milk
• 1 pinch of ginger
• 1 tbsp brown sugar

Directions:

1. In a large bowl, cover 3 cups of dry split peas with water.  Let stand for at least 3 hours (overnight is fine)
2. Drain the split peas.
3. In a large pot (that can hold at least 4 liters),  add olive oil and heat on medium.
4. Once oil is hot, add garlic to the pot. 
5. Once the garlic is golden brown, add the split peas to the pot.  Stir in the water.
6. Add green onions, onions, salt, black peper, brown sugar, thyme, and ginger to the pot.
7. After 5 minutes, add the coconut milk, sweet potato, and pumpkin.
8. Cover the pot and turn the stove down to low and cook for 40 minutes. 
9. Check the pot and stir every ten minutes to avoid letting the peas stick to the bottom. 

Serve with your favourite side like fresh french bread or corn bread.