Sopa de Arvejas Partidas Con Cassava (Split Pea Soup With Yuca)

This split pea soup recipe with cassava (yuca) is the ultimate comfort food. With yellow split peas, onions and green peppers, and an array of spices, the flavor of this dish is fantastic. This soup can also easily be made vegetarian by omitting the smoked turkey neck.

Ingredients:

• 1 lb dried yellow split peas
• 3 small bay leaves
• 1 large smoked turkey neck (omit if making vegetarian)
• 1 medium onion, small diced
• 1 medium green bell pepper, seeded, small diced
• 2 quarts chicken stock or vegetable stock (if making vegetarian)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon Mrs Dash
• ½ teaspoon dried thyme
• ½ teaspoon dried Italian seasoning
• ¼ teaspoon pepper flakes 
• 1 pound yuca, cut into 1″ chunks
• 1 pound ñame (Latin America white yam), cut into 1″ chunks
• Chopped parsley, for garnish

Directions:

1. Empty slip pea in large container, wash thoroughly in cold water, and soak overnight in 8 cups of water.
2. Discard water and place peas in a large stockpot. Add chicken or vegetable stock and bay leaves. Cover and cook on medium heat for 2 hours.
3. While the peas are cooking, heat 1 tablespoon oil in small skillet over medium heat. Add the onions and peppers, and cook until translucent, about 5 minutes. Remove from heat and set aside. 
4. Add in turkey (if using), sautéed onions and peppers, and seasonings, and cook for 30 more minutes.
5. Reduce heat to medium-low and add yuca, ñame, more seasoning, if needed, and simmer uncovered until yuca and ñame are fork tender and the soup has thickened, 20-25 minutes. 
6. Serve by itself or with white rice