Sweet Potato Split Pea Soup

"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."
photo by JustJanS photo by JustJanS
photo by JustJanS
photo by Outta Here photo by Outta Here
photo by Lalaloula photo by Lalaloula
photo by Katzen photo by Katzen
photo by Derf2440 photo by Derf2440
Ready In:
1hr 21mins




  • 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.
  • Add split peas, stock, water, bouillon, bay leaves, and bring to a boil.
  • Reduce heat to low, cover and simmer 60 minutes.
  • At this point you can serve it as is for chunky soup or puree it in batches for a creamer soup.

Questions & Replies

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  1. 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.
  2. 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.
  3. 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
  4. Forget my cooking capabilities - this one of the BEST soups I've ever eaten !!!....took less than 10 minutes to prepare the vegetables too...thank you
  5. Having been alerted that we had sweet potatoes that needed to be used up, and knowing that my father has a spot in his heart for pea soup, I was quite lucky to happen upon this recipe. I halved it so it would fit in the slow cooker, and after four hours on High, the ingredients had turned into a savory, warm dinner for this snowy night. My family (one pea soup lover/carnivore, two vegetarians, and a health/comfort food lover) sat down to enjoy this soup and it repeatedly received excellent reviews! There isn't much left, but what is remaining will probably thicken over night. The soup was pretty watery when it was deemed "done," but that did not detract from its delicious flavor.


  1. I did everything as written except that I replaced the celery with fennel. It turned out beautifully and had a nice depth of flavor. I didn't puree it since I was feeling lazy.
  2. This is such a delicious soup! It is most definately going on my regular soup list!!! The only change I made was to use all vegetable stock, instead of a combination of broth and water, and I did use recipe #56479 - which I highly recommend! I followed the other reviewer's lead and only pureed half with my immersion blender, which left a beautiful texture. This is SO good - thanks for posting it, Debb!!! Made for Holiday Tag.



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