Search no longer for a scrumptious and satisfying stew! This savory recipe is loaded with chunks of potato, bright carrots, and sweet corn. Split peas create a thick, hearty texture that is just the thing for any cool evening alongside a loaf of homemade crusty bread.
- 3 medium sweet potatoes, peeled and cubed
- 3 medium stalks of celery
- 4 medium carrots, peeled and sliced
- 1 sweet onion, peeled and diced
- 3 medium garlic cloves, minced
- 1¼ cups of corn kernels
- 1 cup of dry green split peas
- 1 tablespoon of vegetable oil or water
- 4 cups of vegetable broth
- 4 cups of water
- ½ teaspoon of black pepper
- 1–2 tablespoons of Italian seasoning
- ¼ teaspoon of cayenne pepper (optional)
- ¼ teaspoon of salt (optional, since the vegetable broth should have enough salt)
- Prepare the all of the vegetables that need to be peeled and cut, except the onion. Place in a mixing bowl. Add the corn kernels.
- Skin and dice the onion. Keep to the side.
- Rinse and drain the dry split peas thoroughly.
- Preheat your dutch oven or pot over high heat. Add 1 tablespoon of oil or water. When sizzling, add the onion.
- Sauté the onion until translucent, about 2-3 minutes.
- Add in all of your prepared vegetables. Sauté in the pot for 8 minutes, adding a tablespoon or so of water to the pot if the vegetables start to stick.
- Add your spices and cook for another minute.
- Pour in the vegetable broth and stir well.
- Add in the split peas and additional water. Mix all ingredients together.
- Allow the stew to come to a rolling boil and then reduce the heat to medium.
- Let the stew cook, uncovered, at a high simmer for one hour, stirring occasionally.
- The stew should now be thicker from the cooked split peas and softened vegetables.
- At this point, you can add more vegetable broth if you like a thinner consistency (more like a soup) or cook it down some more, if you prefer a thicker stew.
- If you don’t have pre-made or homemade vegetable broth, feel free to use 3-4 teaspoons of bouillon paste (like Better Than Bouillon) mixed with the 4 cups of water instead.
- Vary the amount of spices to your taste.
Keywords: soup, stew, sweet potato, vegetarian, dinner, healthy, winter, gluten-free, soy-free, nut-free, dairy-free