Sweet yams and greens add a new level of excitement to traditional split pea soup. This recipe is very easy to make and yields a large pot of soup, perfect for a family dinner or lunches for the week.
Ingredients
9 cups water
2 cups dry split peas
1 medium yellow onion, diced
1 medium yam, peedled and diced
1 medium white potato, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground celery seed
1/2 -1 bunch greens (kale, chard, collards), chopped into bite-size pieces
Directions
1. Fill a large soup pot with the water and split peas and bring to a boil. Turn down to a low-medium boil (not a simmer) and cook for 30 minutes, stirring occasionally.
2. Add the onion, yams, potatoes, celery and dried herbs/spices, and continue to cook at a medium boil for about 15-20 minutes until the potatoes are soft, stirring occasionally. (Add a little water as needed if the soup gets too thick.)
3. Add in the greens and cook for an additional 10 minutes. Serve hot. Optional: garnish with chopped tomatoes.
Preparation: 15 minutes
Cooking time: 60 minutes
Serves: 6 (bowls)
NOTES
Add barley: You can substitute ¼ cup of barley for a ¼ cup of the split peas if you are not sensitive to gluten. This results in an even heartier soup.
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.
Onion and garlic: Two teaspoons granulated or powdered garlic may be used in place of the fresh cloves. I like to chop the onion using my food processor because it gets the pieces very small without making my eyes water.
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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!