Split Pea Soup

• 2 whole Sweet Potatoes Or Yams, Or 1/2 Butternut Squash
• 1 whole Large Onion
• 2 whole Carrots
• 2 stalks Celery
• 3 cups Thick Cut Ham, Cut Into 1'' Pieces
• 1 Tablespoon Fresh Basil
• 16 ounces, weight Dried Split Peas
• 8 cups Water
• 2 cubes Vegetable Bouillon
• 1/2 teaspoons Ground Thyme
• 1 Tablespoon Dried Sage
• 2 pinches Salt And Pepper, to taste

1. 1. Peel the sweet potatoes or yams (or squash!) and chop them into small cubes. Chop up the onion, carrots, celery, and ham into small-ish cubes as well. Mince the basil.
2. 2. Thoroughly rinse and clean the split peas.
3. 3. Combine all the ingredients in a very large pot. Bring to a boil over medium high heat, then turn the heat down to low, cover the pot, and simmer for about an hour, stirring a couple times to make sure nothing is sticking and burning to the bottom.
4. 4. Remove the cover of the pot during the final 10-15 minutes of cooking.
5. 5. Taste, and add salt and pepper as needed.
6. 6. Serve hot! You can also freeze within 5 days.

sweet potatoes, onion, carrots, stalks celery, ham, fresh basil, water, vegetable bouillon, ground thyme, salt

Taken from tastykitchen.com/recipes/soups/split-pea-soup-7/ (may not work)