Split Pea Soup with Sweet Potatoes Recipe
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Jump to RecipeThis tasty split pea soup with sweet potatoes is loaded with dried split peas, savory herbs, and fresh vegetables! Carrots, onions, sweet potatoes, and spices make this soup a perfect winter meal. Vegan, gluten free, whole30 approved, and SO yummy! Instructions below for cooking this pea soup in a Instant Pot, Stove Top, or Slow Cooker.
Split Pea Soup has always been one of my go-to favorite recipes! Its easy, delicious, and simple. Stove top, slow cooker, and pressure cooker instructions below.
I love a good soup on a chilly fall or winter day, and this soup is a fantastic way to get some extra vegetables in your diet. And what better way to enjoy a healthy lunch than with a piping hot bowl of soup?
In my Classic Vegan Split Pea Soup recipe I use white potatoes and barley – but I decided to try sweet potatoes instead in this version. And let me tell you, it turned out great! The sweet potatoes give the soup a delicious texture and really brighten the flavor. Plus the sweet potatoes provide a little extra nutrients to the soup, which is always a good thing!
This Split Pea Soup with Sweet Potatoes Is
- Thick
- Savory
- Healthy
- Vegan
- Gluten Free
- Cooked in the Instant Pot, Pressure Cooker, or Stove top
Ingredients You’ll Need
- Dried Split Peas: I always keep dried split peas on hand in my cupboard, they are great for making pea soups, throwing a handful into stews or making some split pea patties.
- Carrots
- Celery
- Onion
- Sweet Potatoes
- Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out more low sodium recipes here!
- Paprika: I like to use a wonderful fragrant paprika with a rich deep color and flavor
- Italian Seasoning: THE secret ingredient in this soup! Italian seasoning is a really nice blend of thyme, oregano, basil, and garlic.
- Bay Leaves: the other secret ingredient to this dish, the bay leaves are essential for a wonderful savory flavor when the soup cooks, it gives the pea soup it’s signature taste.
- Salt and Pepper to taste
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Instant Pot for the Easiest Meal Prep Split Pea Soup Ever!
Of all my kitchen appliances, and I mean ALL of them, my Instant Pot pressure cooker is my most-used! I cook everything in it from beans and legumes, to soups and pasta dishes.
You can get Instant Pots in many sizes, but I like my 8-quart model, which is ideal for batch cooking and meal prep. It also has a quicker pressure-release feature which saves me even more cooking time.
I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.
How To Make This Recipe
Step 1: In a large pot, add the olive oil and garlic and heat over medium heat. Add in the onion, carrots, and celery and sauté for 4 to 5 minutes until the vegetables have softened.
Step 2: Add in the sweet potatoes and split peas.
Step 3: Pour in the vegetable stock and bring to a boil.
Step 4: Add in the paprika, Italian seasonings, salt, and pepper and stir well to combine.
Step 5: Add the bay leaves to the pot. Cover, reduce heat to a simmer, and allow the soup to cook for 30 minutes, until the sweet potatoes are tender and the split peas are cooked.
Step 6: Remove the bay leaves and discard them. Taste, and adjust seasoning to taste (adding more salt or pepper as desired). Serve hot.
Instant Pot/Pressure Cooker Instructions
Add all ingredients to the Instant Pot, stir to combine. Cook on Manual for 15 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes (do not manual release). After 20 minutes, manually release the steam carefully. Soup is finished when potatoes fall apart slightly and peas become mushy. Discard bay leaves. Stir, taste, and adjust seasoning as needed.
Slow Cooker Instructions
Add all ingredients to the Slow Cooker or Crock Pot, stir to combine. Cook On High fo 6 hours, or Low on 8 hours. Potatoes and peas should be cooked all the way through. Discard bay leaves. Stir, taste, and adjust seasoning as needed.
Recipe FAQs
We love serving up this split pea soup with our herb focaccia bread, a thick slice of clay pot sourdough, or honey jalapeno cornbread.
No, you don’t need to soak split peas. Unlike other dried beans, split peas are small enough that they don’t need to be soaked before cooking into soup. Just add the dried beans to directly to the soup, cook, and enjoy!
Store leftover soup in an airtight container, and refrigerate for up to 4 days. You can also freeze the soup in a freezer bag or mason jar for up to 3 months.
More Vegan Soup Recipes
- Parsley Soup with Noodles
- Mushroom Soup with Coconut Milk
- Tomato Soup with Noodles
- Vegetarian Stuffed Pepper Soup
- Black Bean Soup with Avocado
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Split Pea Soup with Sweet Potatoes
Ingredients
- 2 cups split peas dried
- 4 carrots diced
- 3 stalks celery diced
- 2 cloves garlic minced
- 1 sweet onion diced
- 1 sweet potato cubed
- 8 cups Vegetable Stock
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 4 bay leaves
- 1/2 teaspoon each Sea Salt and Black Pepper
Instructions
- In a large pot, add the olive oil and garlic and heat over medium heat. Add in the onion, carrots, and celery and sauté for 4 to 5 minutes until the vegetables have softened.
- Add in the sweet potatoes and split peas.
- Pour in the vegetable stock and bring to a boil.
- Add in the paprika, Italian seasonings, salt, and pepper and stir well to combine.
- Add the bay leaves to the pot. Cover, reduce heat to a simmer, and allow the soup to cook for 30 minutes, until the sweet potatoes are tender and the split peas are cooked.
- Remove the bay leaves and discard them. Taste, and adjust seasoning to taste (adding more salt or pepper as desired). Serve hot.
Notes
Instant Pot/Pressure Cooker Instructions
Add all ingredients to the Instant Pot, stir to combine. Cook on Manual for 15 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes (do not manual release). After 20 minutes, manually release the steam carefully. Soup is finished when potatoes fall apart slightly and peas become mushy. Discard bay leaves. Stir, taste, and adjust seasoning as needed.Slow Cooker Instructions
Add all ingredients to the Slow Cooker or Crock Pot, stir to combine. Cook On High fo 6 hours, or Low on 8 hours. Potatoes and peas should be cooked all the way through. Discard bay leaves. Stir, taste, and adjust seasoning as needed.Nutrition
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A beautifully nutritious soup! So yummy with cornbread, even after adjustments to lower sodium. My husband, who usually turns down sweet potato anything, even had a 2nd helping!
Oh and the kids ate it! Thank you:)
Great combination of flavors