Split Pea Soup With Yam & Cumin

• 2 Tbsp. olive oil
• 1 med onion finely chopped
• 2 stalks celery, sliced
• 3 carrots peeled & sliced
• 1 med. yam, peeled and cut into 2 in. Pieces
• 2 cups yellow or green split peas, ringed and picked over
• 8 cups chicken or veg. Broth
• 2 bacon slices or small ham hock
• Salt and freshly ground pepper
• Garnish: 6 strips bacon

1. Heat oil over med. heat in large Dutch oven. Saute onion until soft. Add celery, carrots, and yam, and saute another 3 min.
2. Add split peas, broth, bacon or ham hock, salt and cumin, and bring to simmer over low heat. Partially cover and cook 50-60 min., or til peas are tender. Remove bacon or ham hock.
3. Place bacon slices in skillet and cook until crisp. Remove to paper towel and crumble.
4. Puree soup until desired texture. Season to taste
5. Ladle into bowls and top with bacon. May freeze leftovers

olive oil, onion, stalks celery, carrots, yam, peas, chicken, bacon, salt, bacon

Taken from www.epicurious.com/recipes/member/views/split-pea-soup-with-yam-cumin-51792611 (may not work)