Best 3 Sweet Potato Split Pea Soup Recipes

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Sweet potato split pea soup is a delicious, hearty, and budget-friendly meal that is perfect for a cold night. It is packed with nutrients, including fiber, protein, and vitamins, and it is a good source of antioxidants. This soup is also very easy to make, and it can be made in a slow cooker or on the stovetop. With just a few simple ingredients, you can create a tasty and satisfying soup that the whole family will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO SPLIT PEA SOUP



Sweet Potato Split Pea Soup image

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.

Provided by Debbwl

Categories     < 4 Hours

Time 1h21m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 cups onions, diced
1 cup celery, diced
1 cup carrot, diced
3 cups sweet potatoes, diced
4 garlic cloves, chopped
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon paprika
1 lb yellow split peas
5 cups vegetable stock
5 cups water
1 tablespoon vegetable bouillon
3 bay leaves

Steps:

  • 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.

MOOSEWOOD GOLDEN SPLIT PEA AND SWEET POTATO SOUP



Moosewood Golden Split Pea and Sweet Potato Soup image

I wanted to save this before I tried it. It is a bit different from the other Moosewood Golden Split Pea Sweet Potato Soup already posted on Zaar. This came from a January 1992 Bon Appetit article on the Moosewood Restaurant.

Provided by Marysdottir

Categories     Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon fresh ginger, minced
2 teaspoons cumin, ground
2 teaspoons coriander, ground
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
7 cups water (or more if needed)
1 large sweet potato, peeled, diced
1 1/2 cups dried yellow split peas
6 tablespoons nonfat yogurt
6 lime slices
chopped fresh cilantro (to garnish)

Steps:

  • Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
  • Stir in ginger and next 4 ingredients and cook 1 minute.
  • Mix in 7 cups water, sweet potatoes and split peas.
  • Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
  • Whisk soup vigorously for a smoother texture and thin with additional water if needed.
  • Season with salt and pepper.
  • Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.

Nutrition Facts : Calories 227.6, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.3, Sodium 41.6, Carbohydrate 37.8, Fiber 13.8, Sugar 6.9, Protein 13.7

SPLIT PEA AND SWEET POTATO SOUP



SPLIT PEA AND SWEET POTATO SOUP image

Categories     Soup/Stew     Bean     Potato     Low Fat     Quick & Easy     Low Cal     Wheat/Gluten-Free     Winter     Healthy     Vegan

Yield 4

Number Of Ingredients 12

1 cup yellow split peas
4 cups vegetable broth
1 medium sweet potato, peeled and cut into 1/2-inch slices
7 whole green cardamom pods
1 tbsp ghee (clarified butter) or canola oil
1 medium yellow onion, chopped
1 tsp garam masala
1/2 tsp ground cumin
Lemon juice
Cayenne pepper
1/8 tsp fine sea salt
Ground black pepper, to taste

Steps:

  • Stovetop method: Soak the peas in water to cover overnight. Drain and rinse. Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour. Heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper to taste. Slow cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed. When ready to serve, heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne and pepper.

Tips:

  • Use a variety of sweet potatoes. Different types of sweet potatoes have different flavors and textures, so using a mix will give your soup a more complex flavor and texture.
  • Roast the sweet potatoes before adding them to the soup. Roasting the sweet potatoes will caramelize their natural sugars, giving the soup a richer flavor.
  • Use vegetable broth instead of water. Vegetable broth will add more flavor to the soup.
  • Add a bay leaf to the soup. A bay leaf will add a subtle, earthy flavor to the soup.
  • Season the soup to taste. Add salt, pepper, and other spices to taste.
  • Serve the soup with a dollop of Greek yogurt or sour cream. This will add a creamy richness to the soup.

Conclusion:

Sweet potato split pea soup is a delicious, hearty, and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a warm and comforting soup, give sweet potato split pea soup a try!

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