Sweet Potato Split Pea Soup

I first made this recipe by accident when I was in college. I didn’t have a car and had been unable to hitch a ride to the grocery store, so I pulled some split peas out of the cupboard and threw in what I had on hand. No regular potatoes? Oh well, I had some sweet potatoes that needed to be used up. I assumed this concoction might be a little strange, but desperate times call for desperate measures right? I have been making split pea soup this way ever since that day. In fact, I rarely even buy regular potatoes anymore. Sweet potatoes have more nutrients and taste better (and at my local store they tend to be cheaper). What’s not to love?

Split Pea Sweet Potato Soup 1


serves 3

  • 1 can (14.5 oz) chicken broth (vegan option: use vegetable broth)
  • 2 cups water
  • 1 cup green split peas
  • 1/2 cup celery chopped
  • 1/2 cup onion chopped
  • 1 cup sweet potatoes chopped (I never ever peel potatoes. The skin is good for you anyways. But mostly I am just way to lazy to peel potatoes.
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 tablespoon Italian herbs blend seasoning (or use basil, parsley, marjoram, oregano, and thyme)
  • (carnivore option: add 3 strips fully cooked bacon or turkey bacon, chopped into small pieces)

Split Pea Sweet Potato Soup 2


  1. Bring chicken broth, water, and split peas to medium heat in a pot.
  2. Chop celery, onion, and sweet potato and add to pot.
  3. Add salt, black pepper, Italian herbs, and bacon (optional), cover and simmer until split peas are soft (45-60 minutes). This is a thick stew-like soup. Keep an eye on it to make sure there is enough liquid as you cook and if needed add a small amount of water.