Set large pot or dutch oven over medium-low heat. Add diced onions and dry saute for about 6 to 8 minutes, stirring every 1 to 2 minutes. Continue to dry saute until moisture is released and onions are tender. Add in 1 tsp liquid aminos to "de-glaze" the onions. Mix well.
Increase heat to medium and add in diced carrots and celery. Add in 1/4 tsp. garlic powder and ground pepper to taste. Dry saute the ingredients until you see browning on the bottom of your pot, about 10 minutes.
Add 1 cup veggie broth to "de-glaze" the browning on your pot and mix the veggies well. Add in the diced sweet potato and mix well. Cover your pot with a tight-fitting lid and allow the sweet potatoes to "steam-cook" for about 5 minutes.
Reduce heat to low and add in the rest of your veggie broth, 2 cups of water, the split peas and the diced red pepper. Cook covered for 45 to 50 minutes, stirring occasionally, or until the peas are tender.

RECIPE NOTES

This recipe make a large batch and can be stored fro up to a week in the fridge or up to a month in the freezer. To defrost, simply allow to come to room temperature on your kitchen counter, heat and serve.

Calories

555.02

Fat (grams)

2.18

Sat. Fat (grams)

0.42

Carbs (grams)

106.80

Fiber (grams)

34.83

Net carbs

71.97

Sugar (grams)

22.89

Protein (grams)

30.20

Sodium (milligrams)

215.01

Cholesterol (grams)

1.44

SPLIT PEA & SWEET POTATO STEW

CILANTRO CUMIN HUMMUS