Split Pea Soup with Parmesan and Sweet Potato Hash

I've always loved split pea soup, but adding the parmesan and roasted sweet potatoes just takes it over the top! This recipe uses a lot of broth and an immersion blender to make a perfectly thin and smooth texture.

Ingredients:
½ pound dried split peas
1 box chicken broth (4 cups)
1 carrot, roughly chopped
1 small onion, roughly chopped
1-3 teaspoons garlic
1-2 pieces ham or bacon, optional, remove before puree

Optional toppings:

dried or fresh parmesan cheese 

roasted sweet potato cubes (400 degrees tossed with olive oil and salt and pepper until tender)

chopped cooked bacon

croutons

sour cream

Serving Suggestions:

cornbread muffins, grilled cheese, garlic toast,

Directions

Combine all ingredients in pot and cook according to direction options below. Puree with an immersion blender until smooth. Serve immediately with optional toppings. Leftover soup with thicken. Reheat by microwave or stove top and adding water or broth to thin. 

Electric Pressure Cooker - Easiest and Fastest Method:

15 minutes high pressure, quick or natural release. Remove ham or bacon and discard. Puree with an immersion blender.

Stove Top:

Bring to boil, reduce to simmer and cook covered for 45 minutes - 1hour until everything is very soft. Remove ham or bacon and discard. Puree with an immersion blender.

Slow Cooker Option: 

Cook in slow cooker on high or low for 3-4 hours, until everything is softened and ready to blend. Remove ham or bacon and discard. Puree with an immersion blender.

Updated 1-12-2020