Instructions: In a large pot, heat oil over medium heat. Add onion and cook, stirring, until softened, 4 to 5 minutes. Add garlic and cumin and cook until fragrant, about 1 minutes. Add split peas, water, and broth. Bring to a simmer. Reduce heat to low, cover and simmer until split peas have completely broken down; 1 hour.

Add tomatoes, sweet potato and mustard greens. Cover and simmer stirring occasionally, until vegetables are tender, 25 to 30 minutes. Season with salt and pepper.

Makes about 14 cups for 10 servings.

MAKE AHEAD: The soup will keep, covered, in the refrigerator for up to 3 days.

Review: Colorful but mild; bland to us; good but not memorable enough to ask for it again. Peppery greens are a must! All of the "options" were added. We halved the recipe. One can (1-1/2 cups) vegetable broth plus 3 cups water plus 2 portions of vegetarian bouillon powder. Suggestions: caramelize the onions. Double the garlic. Brown the potato cubes with the cumin. Puree part of the soup. 9/98

NOTES : Mustard greens are sold year round but peak in spring and winter.

They are high in potassium, folate and magnesium. If you cannot buy fresh, try frozen. Other spicy greens may be substituted: collard, turnip, dandelion greens; or try arugula, watercress.

If you like mild and colorful chunky soups, try this one. This is really a mustard green soup with yellow peas, the greens have the most flavor. If you like spicy the way we do, this will bore you.

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