Sweet Potato Split Pea Soup

Total Time
1hr 21mins
Prep 15 mins
Cook 1 hr 6 mins

My husband found this in one of our neighborhood papers and asked me if we could try it. All I can say is this was yummy, and has moved into the true conferred food corner of my hart.

Ingredients Nutrition


  1. In large pot over low heat, add oil, onion, celery, carrot, sweet potatoes, garlic, pepper, oregano, thyme, and paprika, stirring to combine. Cook 5-10 minutes till onions, and celery start to soften.
  2. Add split peas, stock, water, bouillon, bay leaves, and bring to a boil.
  3. Reduce heat to low, cover and simmer 60 minutes.
  4. At this point you can serve it as is for chunky soup or puree it in batches for a creamer soup.


Most Helpful

Great healthy soup and easy too! I stuck with the recipe, making just a few minor changes. I don't like celery so I left it out. I used 1 onion, which was probably a little less than 2 cups, Hungarian Paprika, 1/2 yellow & 1/2 green split peas and chick stock made from a paste (I'm currently out of homemade stock). I like the creamy texture so I pureed it all in the food processor and had a taste before putting it away. I'm excited to be taking some to work for lunch tomorrow.

karen January 20, 2011

We eat lots of lentil and veg soups, so I don't give out 5 stars loosly! We loved this for the fact I had everything in it on hand, it was simple and it had excellent flavour and a little bite with the herbs ad spices in there. It made a lovely lunch for us and I've 8 generous serves sitting ready to go in the freezer. I took Sydney Mike's advice and crushed this with my potato masher for a lovely texture and I added a couple of tablespoons of red wine vinegar and some chopped parsley at the end. The vinegar is an amazing adition to lentil soups and I recommend it to you to try sometime.

JustJanS May 05, 2010

Wow, this soup is really, really yummy! It has a slightly sweet flavour from the sweet potato and carrot and yet a hearty touch from the spices. I particularly enjoyed the addition of thyme and laurel to it. I opted for the non pureed version and it was delicious and also very pretty! I only cooked my soup for 20 minutes as my lentils and veggies were perfectly done by then. THANKS SO MUCH for sharing this wonderful recipe with us, Debbs! I cant wait to make it again! Made and reviewed for Veggie Swap #19

Lalaloula February 05, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a