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?
- 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)
- Bring chicken broth, water, and split peas to medium heat in a pot.
- Chop celery, onion, and sweet potato and add to pot.
- 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.