Split Pea Soup w/ squash & sweet potato

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 86.8
  • Total Fat: 0.4 g
  • Cholesterol: 1.4 mg
  • Sodium: 391.0 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 5.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Split Pea Soup w/ squash & sweet potato calories by ingredient
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Number of Servings: 15


    16oz sweet peas, rinse
    5.5 cups water
    4.25 c chicken, vegetable, or ham broth
    14 oz carrot chunks
    9 oz sweet potato in chunks
    7oz onion
    21 oz acorn squash (add after other things start to cook)


Toss everything but the squash into a pot. Bring to a boil. Simmer for a while. Add squash after other things begin to soften.
I don't like to tend this, so I bring it to a boil, then turn it off multiple times during several hours. Or you can slow cook in a crock pot.
This has about a cup more water than it needs, but I like broth.
Ingredients can be varied widely. This is just what I needed to use up in the fridge. Just use zero oil to keep this a very low calorie, high fiber & protein meal.

Number of Servings: 15

Recipe submitted by SparkPeople user PHIL_4-13.

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