Split pea soup is one of my all time favorite soups! The addition of yams makes it even more special – the creaminess of the split peas is the perfect match with yams – who knew? This is a simple recipe that goes together quickly and split peas are a fairly fast cook as well. In just over an hour you can have dinner on the table! Make a side salad or a chopped salad to go with this for a comfort food meal.
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 Hannah yam that is white inside – they are so delicious.
Split Pea & Yam Soup
Equipment
- Pressure cooker or slow cooker or stove top dutch oven
Ingredients
- 4 cups vegetable stock – low sodium
- 6 cups water
- 2 cups dry split peas rinsed
- 3 large Hannah 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
Instructions
- 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.
Notes
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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.
Caroline that’s awesome! The pressure cooker is so handy to have – I am loving it! Happy Healthy cooking!
I am making this today, it looks delicious! Thanks Tami!!
You are so welcome! I made it too and froze a bunch of it!
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.
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
Hi Tami, I’m new to using a pressure cooker. Will this recipe fit in a 6 qt unit .
Thank you for all the great recipes!!!
Kim
Hi Kim,
Yes this recipe fits in the 6 QT. Happy Cooking!
I don’t have Hannah yams around where I live. Even so I’m avoiding the store but this sounds delicious. I can’t imagine regular sweet potatoes would be a good substitute. What are your thoughts? Should I just omit them or just wait to make this when they are available?
Thanks so much☺️
Hi Molly,
I think you can use regular sweet potatoes I know some people have made it that way. I also think you could use Yukon Gold Potatoes.
Stay safe,
Tami
Hi Tami. I made this today (adjusting it a tiny bit), and it was so good! Thank you for another great recipe.
I used 2 medium sized Batata sweet potatoes. ( No Hanna Yams available here). I used 2 containers of Bradly’s Organic Vegetable Broth ( 8 cups of broth instead of the recipes 10 cups of liquid)
I made it in the Instant-Pot and then left it to stay warm until dinner, ( some 3 hours later!)
Delicious. Every one raved how flavorful this soup was.
This is delicious! I’m so glad I have plenty of servings in the freezer! (It freezes well)
It is nice to have some in the freezer for future meals! I am so glad you like this recipe.