Split Pea Soup with Squash

Adapted from Cookthink.com

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 pound dried green peas, rinsed and sorted
• 1/2 teaspoon dried rosemary, ground
• 8 cups water
• 2 vegetable bouillon cubes
• 1 hard-shelled squash (butternut, kuri, kabocha) peeled, seeded and cut in 1/2 inch dice
• 3 cups tomatoes, peeled, seeded and diced (or 2 cans diced tomatoes, drained)
• 1 bunch Swiss chard, sliced into thin ribbons

METHOD:

• Saute onion and garlic in oil until soft, about 10 minutes
• Add split peas, rosemary, water and bouillon cubes; bring to simmer
• Cover and cook at simmer for 45 minutes until peas are completely soft
• Stir in squash, tomatoes and kale
• Cover and cook until squash and kale are tender, about 10-15 minutes.
• Season with salt and pepper