Mexican Split Pea and Sweet Potato Soup

1 tbsp olive oil
1 white onion, medium size
1 tsp dried rosemary
2 tbsp chili powder
8 cups Imagine Organic vegetable stock
1 cup dried green split peas
1/2 tsp salt
1 sweet potato, large size (~3/4lb)
4 cloves garlic
1/3 cup minced fresh cilantro leaves
2 tbsp fresh-squeeze lime juice

Heat the oil in a stockpot over medium heat and add the onion and rosemary. Saute, stirring almost constantly, for 3 minutes, then add the chili powder. Stir and cook for another minute to toast the chili powder a bit, then add the stock, split peas, and salt. Bring to a simmer over high heat, then reduce the heat to medium and simmer 15 minutes.

Meanwhile, peel the sweet potato and dice it into 1/4-inch pieces. After the soup has simmered for 15 minutes, add the sweet potato and garlic. Bring back to a simmer over medium heat and cook, stirring frequently, 25 to 30 minutes, until the split peas and sweet potato are tender. If needed, you may add more stock a little at a time to keep the soup from getting too thick and sticking to the bottom of the pan. Stir in the cilantro and lime juice and serve very hot.

Number of Servings: 4

Recipe submitted by SparkPeople user CNDNVEGGIE.