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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 241.2
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 801.6 mg
  • Total Carbs: 43.9 g
  • Dietary Fiber: 11.1 g
  • Protein: 8.6 g

View full nutritional breakdown of Split Pea and Sweet Potato Soup calories by ingredient
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Split Pea and Sweet Potato Soup

Submitted by: MISSJCISRUNNING
Split Pea and Sweet Potato Soup

Introduction

A great vegetarian twist on Split Pea Soup. A great vegetarian twist on Split Pea Soup.
Number of Servings: 4

Ingredients

    Olive Oil, 1 tbsp
    Onions, raw, 1 large
    Celery, raw, 2 cup, diced
    Carrots, raw, 1.5 cup, chopped
    Sweet potato, 2 cup, cubes
    Split Peas, 1.5 cup
    Vegetable Broth, 3 cup
    Water, 3 cups
    Bay leaves, 2 whole

Directions

Heat oil on large soup pot. Add vegetables to pot and sweat for 5-10 minutes. Add split peas and liquid. Add Salt and Pepper if needed depending on the broth you use. Add bay leaves. Bring to a boil and reduce heat to a simmer. Cover pot and simmer for 1 to 1 1/2 hours or until split peas are desired texture.

Soup can either be served as is for a hearty country style soup or blended with a stick blender or stand blender for a thicker creamier texture. If you blend it, make sure to remove bay leaves first.

Makes 4 servings!!!

Number of Servings: 4

Recipe submitted by SparkPeople user MISSJC.






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Member Ratings For This Recipe


  • Incredible!
    2 of 5 people found this review helpful
    This was great and I'm making it again. This time I'll leave out the carrots, as I think they overpowered the flavor the sweet potatoes. They're both sweet, but I like the flavor of the sweet potatoes best in this soup. - 12/21/08

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  • Incredible!
    1 of 1 people found this review helpful
    I roasted the veggies in a 500 deg. oven for 35 minutes instead of sautéing them in oil. This was an unusual dish for me, but we loved it. I used home made vegetable broth too instead of water. I'm looking forward to leftovers - 4/8/13

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  • Incredible!
    1 of 1 people found this review helpful
    This soup was awesome - and a hit with the family too! I added a tablespoon of curry (since I love curry with everything!) and it really blended well with the other flavors. I'll definitely make this again! - 6/22/09

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  • I didn't rate since I did a full make-over on this recipe to use the ingredients I had on hand. I used red lentils instead of split peas, celeriac instead of celery, and added ginger and a few spices (in place of the onion.) It was delicious, but I will make this properly and rate it next! - 6/8/14

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  • I pureed the soup base without the peas and added cooked lentils and we like it. - 2/7/14

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  • I made this for supper tonight, and it was delicious! I used the pressure cooker to speed things up, and it worked beautifully. - 1/19/14

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  • Made it in the crockpot and left out the oil to lower the calories. Also added a pinch of ground chipotle. Yum!!! - 1/20/12

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  • I added garlic, black pepper, thyme, salt, and a pinch of ground cloves to the bay. - 11/15/11

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  • This is very good and if you like is spicy try adding a couple of roasted chilies. - 10/12/11

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  • Sounds Good. Looking forward to making this... Will add Garlic & use home made Low Sodium stock.. - 3/31/11

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  • Great soup and quite filling! Will play around with spicing it up just a little. - 2/2/11

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  • I liked this recipe. I did add some vanilla to it. - 6/27/10

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  • This is one of the most delicious soups ever!!!!! - 3/7/10

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  • This was the best soup! I added some ham and a ham hock. Blended half with a stick blender. - 1/25/10

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  • I really liked it, I let it cook about 3 hours though, it was good! - 1/2/10

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  • I left it un-blended for crunch.
    Sooooooooo Good! - 4/9/09

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  • Very good recipe. I also added yellow bell pepper, tumeric and a little cayenne pepper. I'd make it again. Thanks! - 4/7/09

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  • Family loved it, easy too. - 12/24/08

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  • thought it was really good...i added ancho chili powder and ginger to mine as well... - 7/22/08

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  • excellent soup - just love it - 3/16/08

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