Sweet yams and greens add a new level of excitement to traditional split pea soup. This recipe is easy to make and yields a large pot of soup, perfect for a family dinner or lunches for the week.
Split Pea and Yam Soup
Prep time:
Cook time:
Total time:
Serves: 6 to 8 (makes about 10 cups)
Ingredients
- 8½ cups water
- 2 cups dry/uncooked split peas
- 1 medium yellow or white onion, chopped (about 2 cups)
- 1 medium yam, peeled and chopped (about 1½ cups)
- 1 medium white potato, peeled and chopped (about 1½ cups)
- 2 ribs celery, sliced (about ⅔ cup)
- 1½ teaspoons dried oregano
- 1 teaspoon granulated garlic
- ½ teaspoon ground cumin
- ¼ teaspoon ground celery seed
- 5 cups coarsely chopped Swiss chard (or other greens)
Instructions
- Bring the water and split peas to a boil in a soup pot over medium-high heat, uncovered.
- Reduce the heat to medium-low, cover, and cook for 30 minutes, stirring occasionally (so the peas don't stick to the bottom of the pan).
- Stir in the onion, yams, potatoes, celery, oregano, garlic, cumin, and celery seed, and bring to boiling over medium-high heat.
- Reduce the heat to medium-low and continue to cook uncovered, stirring occasionally, foir about 20 minutes, or until the potatoes are soft.
- Stir in the greens and cook for 5 minutes more.
Notes
Texture: Create a smoother soup by using a handheld potato masher or electric immersion blender, or by pouring half or all of the soup into a blender or food processor (cool a bit first before doing this so there is no danger of burning yourself).
Potatoes: Yukon Gold potatoes are my favorite to use in this soup since they are so naturally buttery and creamy, but any kind of white potato can be used. Same for yams: any type or sweet potato can be used. I like to peel my potatoes for this soup, but you may also leave the skins on.
Potatoes: Yukon Gold potatoes are my favorite to use in this soup since they are so naturally buttery and creamy, but any kind of white potato can be used. Same for yams: any type or sweet potato can be used. I like to peel my potatoes for this soup, but you may also leave the skins on.
Nutrition Information
Serving size: 1.25 cups Calories: 221 Fat: 0.8g Carbohydrates: 42.3g Sugar: 6.9g Sodium: 86mg Fiber: 14.7g Protein: 13.3g Cholesterol: 0g
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
This looks delicious, Cathy. I don’t see your Mushroom Marinara Sauce or the Emerald Sauce on this Web site. Is it here somewhere and I just can’t locate it? Thanks for a great cooking class at TrueNorth today! 8-4-10
Hi there 🙂 So glad you liked the class. The recipes from today are now on the blog. Thanks!
I made this for dinner. I blended about 2/3 in the blender and added the creamed portion to the soup base. I also steamed sliced carrots, a couple more Yukon potatoes, crimini mushrooms and a few white and red pearl onions and added to the soup just before serving. This was very easy and my family loved it.
This was such a wonderful soup/stew that had a great flavor. Even my non-vegan family loved it.
Tried this, it was amazing. Put some in the freezer but it won’t stay there long!
We just made this and it was awesome. Can’t wait to have more all week long!
I have made several split pea recipes and this is by for the BEST. It was even better after setting in the ref. for a day. Will definately make this again. Keep tlhe recipes coming. How about some chili? It gets cold in TN.
Hi Linda, thanks! 🙂 I do have a chili recipe, just search “Veggie Chili.”
This soup is so delicious! I used spinach for my greens and also blended the whole pot with my immersion blender. I orginally got the recipe from the Forks over Knives website and just found your site today. I can’t wait to try some more of your recipes…they all sound delicious….don’t know which to try first! Thank you for sharing Cathy!
Thank you Karen! And welcome! 😉
This soup is delicious. I am a big split pea person and this is some of the best I have ever eaten. I did a search for cooking without oil because I am having gi issues and the doctors suspect gallbladder. The surgeon wants me to avoid all fats, oils, and seasonings in case I need surgery. This website is a great tool for healthy-whole food eaters. Thank you Cathy.
Hi Heather, welcome! 🙂 That’s good advice. Better to avoid the surgery, as you’d have to still be careful about your diet after. I hope you find this blog useful; email me if you have any questions about the fat, etc. (I don’t use any oils.)
I made the split pea & yam soup today. I had some doubts about the flavor without any salt, but it is quite delicious. Thank you for your good ideas. I am anxiously waiting for your cookbook.
Just made this to share during our Solstice Celebration at Indraloka Animal Sanctuary. I added nutritional yeast and mixed greens in just before serving without cooking them, and garnished the whole thing with a red pepper that I roasted without oil. It is delicious!! I may need to eat this pot myself and make a new one for the event 🙂 Thank you!
Just made this a while ago. It was very tasty! I didn’t have time (or the inclination) to watch it on the stove, so I put it in a slow cooker on low for about 8-10 hours (can’t remember now). Turned out great!
made this last night. it was a hit with everyone. I will be making this recipe again. thanks.
Cathy, this soup is delicious. I substituted 1/4 cup of barley for the split peas as a suggested variation. Thanks for all of your great recipes. Can’t wait for your cookbook!
Thanks Iris! 😉