Smoky Split Pea & Sweet Potato Soup
Split Pea Soup with creamy sweet potatoes! Our family goes wild for this simple, satisfying meal filled with plant-based protein and nutrients.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
- 2 cups split peas (1 lb. bag)
- 1 large onion
- 1-2 carrots
- 2 sweet potatoes
- 4-5 cloves garlic
- 1 1/2 tsp. smoked paprika (more to taste)
- 4 cups vegetable broth + 3 cups water
- Salt to taste
- Optional: tomatoes, spinach, kale, chipotle, hot sauce for topping
Peel and dice sweet potatoes. Dice onion and carrot.
In a large stockpot over med-high heat, saute onion and carrot for 5-7 minutes. (I use 3 Tbsp. water/veg broth for no-oil saute method.)
Meanwhile, mince garlic and rinse split peas well.
Add sweet potatoes, garlic, and paprika to the pot. Stir and saute 1 minute.
Add vegetable broth, 3 cups water, and split peas.
Bring to a boil. Reduce heat to medium-low, cover, and simmer for 45 minutes to 1 hour or until split peas are tender, stirring occasionally.
Salt to taste. Serve as is, or blend (our favorite!)*
*If you prefer to blend, I recommend an immersion blender (this is the one I use). They’re super convenient for soup. You could also do it in batches in a regular blender, but use extreme caution as hot foods may explode in blender.
This makes a BIG batch! (We’re soup monsters.) Simply cut the recipe in half if desired!
If you don’t mind a spicy kick, I suggest adding chipotle which gives another beautiful layer of smokiness.
Recipe adapted from Vegetarian Times
Calories: 215kcal | Carbohydrates: 40g | Protein: 13g | Potassium: 664mg | Fiber: 14g | Sugar: 7g | Vitamin A: 6665IU | Vitamin C: 3.6mg | Calcium: 47mg | Iron: 2.6mg