Split Pea & Yam Soup

Split Pea & Yam Soup Nutmeg Notebook

Split Pea & Yam Soup
Nutmeg Notebook

The inspiration for this recipe comes from the The Health Promoting Cookbook by Alan Goldhamer. I had to adapt a few of my favorite ingredients from other split pea soup recipes and the results were so fantastic that I have made this soup twice! It’s on the menu again this week.  Although the yams in the soup  photo look like regular potatoes they are actually a Japanese yam that is white inside – but it tastes like a regular yam. I bought them my mistake but we happen to really like them.

Split Pea & Yam Soup

  • 4 cups vegetable stock – low sodium
  • 6 cups water
  • 2 cups dry split peas, rinsed
  • 3 large yams – about 26 ounces, peeled and cubed
  • 3 ribs celery, diced
  • 1 cup diced carrots
  • 1 yellow onion, diced
  • 1 teaspoon garlic powder
  • 1 Tablespoon Herbs de Provence
  • 2 bay leaves
  • 2 teaspoons Table Tasty salt substitute or your favorite salt substitute

In a large soup pot bring the water, broth and split peas to a boil. Add the yams, celery, carrots, onion and spices. Simmer for one hour or until split peas and veggies are fully cooked and tender, stirring occasionally. Remove bay leaves before serving. We like our soup to be chunky but if you prefer a creamy smooth soup you can put it in a blender in batches and process until smooth. This soup freezes well.

Pressure Cooker option – toss everything into the pressure cooker, put the lid on and cook on high for 8 minutes, quick release pressure and enjoy.

Slow Cooker option – toss everything into your slow cooker – cook on high for 4 hours or low for 8 hours. Adjust cooking time according to how hot your slow cooker is. Mine runs super hot and things always cook way faster in it than what the recipes state.

Yield: 10 servings

Nutritional Information

Per Serving: 154 Calories, 3 g Carbs, 0 g Fat, 10 g Protein, 11 g Fiber, O mg Chol

Recipe inspired by a recipe in The Health Promoting Cookbook

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  1. Caroline says:

    Tried this today in the pressure cooker. It was absolutely delicious. Thank you Tami! My omnivore hubby loved it too, so it’s another winner from your website.

    1. Tami says:

      Caroline that’s awesome! The pressure cooker is so handy to have – I am loving it! Happy Healthy cooking!

  2. Lorna says:

    I am making this today, it looks delicious! Thanks Tami!!

    1. Tami says:

      You are so welcome! I made it too and froze a bunch of it!

  3. Lynne says:

    Hi Tami, I made this today in my Instant Pot. It is really delicious and I’m going to serve it for Easter. I used 2 Tbsp of Herbs de Provence and omitted a salt substitute. Lovely recipe. Thanks for sharing.

    1. Tami says:

      Lynne, I am so glad you liked this recipe! We like it too. It freezes well and I have some in the freezer right now. Thanks for letting me know you like it! Tami

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