January - Split Pea and Sweet Potato Soup

9 cups water
1 2/3 cup split peas
½ cup rolled oats
1 (4 inch) piece kombu
1 onion (diced)
3 garlic cloves (minced)
4 cups sweet potato (peeled and cut in cubes)
1 ½ cups corn
3 tsp. sea salt
1 tsp. basil
½ tsp. each: sage and thyme
2 T. minced kale

Bring the 9 cups water to a boil. Add the split peas, rolled oats and kombu. Reduce to low heat and simmer for one hour. Puree the soup with a hand blender. Add the diced onion, garlic and sweet potato. Simmer for 20 more minutes until sweet potato is fork tender. Add corn, sea salt and seasonings. Turn off heat and let sit 5 minutes before serving.

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