Split Pea and Sweet Potato Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 113.3
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 224.8 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.0 g

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

Number of Servings: 12


    3 Tbsp. Olive Oil (Pompeian OlivExtra Plus Omega-3 DHA Canola Oil and Extra Virgin Olive Oil)
    1 large raw Onion, chopped
    2 cups raw Celery, diced
    1.5 cups raw Carrots, chopped
    3 cups Sweet Potato, cubed (1 large sweet potato)
    1.5 cups Split Peas, dry
    3 cups Vegetable Broth (Nature's Promise Organic Vegetable Broth)
    3 cups Distilled Water
    3 Whole Bay leaves


Heat oil in large soup pot. Add vegetables to pot and simmer for 5-10 minutes, stirring frequently. Add split peas and liquid. Add salt and pepper if needed depending on the broth used. Add bay leaves. Bring to a boil and reduce heat to a simmer. Cover pot and simmer for 1 to 1.5 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.

Serving Size: makes 12 - 8 oz. servings

Number of Servings: 12

Recipe submitted by SparkPeople user 1611MARGATE.

Rate This Recipe