Sweet Split Pea Soup

1/2 pound short ribs 1/2 pound green split peas, cleaned and sorted1 small sweet potato, about one cup peeled and grated1 clove garlic, minced1 1/4 cups grated carrots 3/4 cup onion, chopped1 small parsnip, about 1/2 cup peeled and grated1 small parsley root (whole) 1/2 cup chopped celery1 teaspoon kosher salt 1/2 teaspoon pepper5 cups waterSeasoned croutonsIn a stock pot combine ribs, peas, sweet potato, garlic, carrots, onion, parsnip, parsley root, celery, salt, pepper and water. Cover and bring to a boil. Stir well and reduce to a simmer. Cook two hours, stirring occasionally.Remove meat from soup and discard bones. Shred meat with a fork. Puree soup with immersion blender or food processor. Return meat to soup. Serve in bowls topped with seasoned croutons.Serves six.Nutrition values per serving (without croutons): 284 calories, 7 g fat (3 g saturated), 33 g carbohydrates, 12 g fiber, 22 g protein, 35 mg cholesterol, 249 mg sodium.