I modified this recipe from susan's blogThick n Sweet Split Pea Soup
1 large onion, chopped
2 cloves garlic, minced ( I used elephant garlic, and a garlic press )
1 large carrot, chopped
1 cup dried split peas, make sure to rinse well
5 cups water
1 large yam, chopped
1 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons of italian seasoning
red pepper flakes and/or cayenne to taste (optional)
* these measurements are only guidelines - I rarely measure when seasoning. I usually add things as I go. So don't be afraid to play around here *
2 teaspoons salt (or to taste)
freshly ground black pepper, to taste
Coat the bottom of a pot with a thin layer of oil. Saute the onions until they turn translucent. Add the carrots, and garlic cook for a few minutes.
Add the peas along with 5 cups of water. Stir in the yam, and seasoning (minus the salt and pepper)
Bring this to a boil, cover, and simmer on low heat for about 1.5 to 2 hours. The peas should break down, and become soft.
If you like your soup thinner you can always add water. I wanted to try it a bit thicker so after the peas became soft, and almost disintegrated I uncovered the pot, and continued to cook it for about 10 minutes. It came out really thick - almost the consistency of hummus.
At this point give it a taste, and season with salt, and pepper.