Split Pea Soup with Sweet Potatoes
Hearty Split Pea Soup with Sweet Potatoes filled with fresh vegetables! Carrots, onions, sweet potatoes, and spices make this soup a perfect winter meal. A great Whole30 Split Pea Soup.
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 Herbes de Provence
- 4 bay leaves
- 1/2 teaspoon each Sea Salt and Black Pepper
Instructions
Stove Top Instructions
- Add all ingredients to a large stock pot. Stir and bring to a boil. Cover with a lid, and reduce heat to a slow simmer.
- Cook on low heat for about 45 minutes to 1 hour, stirring every 10 minutes or so to make sure peas don't stick to the bottom of the pot and burn.
- Once the soup has finished cooking, discard the bat leaves. Stir, taste, and adjust seasoning as needed.
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 remainder of the pressure carefully. Soup is finished when potatoes fall apart slightly and peas become mushy. Discard bay leaves. Stir, taste, and adjust seasoning as needed.
Crock Pot / 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. Disacard bay leaves.
- Potatoes and peas should be cooked all the way through. Stir, taste, and adjust seasoning as needed.
Nutrition
Calories: 295kcalCarbohydrates: 56gProtein: 17gFat: 1gSaturated Fat: 1gSodium: 1001mgPotassium: 941mgFiber: 19gSugar: 12gVitamin A: 12782IUVitamin C: 7mgCalcium: 71mgIron: 4mg
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