Split Pea Soup Recipe Image

Split Pea & Sweet Potato Soup

Made from simple whole foods, this vegan, nutritarian and oil-free Split Pea soup will leave you supremely satisfied!

Servings 8 cups
Author Kristen Hong


  • 32 oz low-sodium veggie broth
  • 2 1/4 cups dry split peas
  • 2 cups water
  • 2 sweet medium potatoes, peeled & diced (equals about 2 cups diced)
  • 1 medium onion, diced (equals about 1 cup diced)
  • 1 red bell pepper, diced (equals about 1 cups diced)
  • 2 medium carrots, peeled & diced (equals about 1/2 cup diced)
  • 2 to 3 celery stalks, diced (equals about 1/2 cup diced)
  • 1 tsp liquid aminos
  • 1/4 tsp garlic powder
  • black pepper (optional, to taste)


  1. Set large pot or dutch oven over medium-low heat.  Add diced onions and dry saute for about 6 to 8 minutes, stirring every 1 to 2 minutes.  Continue to dry saute until moisture is released and onions are tender.  Add in 1 tsp liquid aminos to "de-glaze" the onions. Mix well.

  2. Increase heat to medium and add in diced carrots and celery.  Add in 1/4 tsp. garlic powder and ground pepper to taste.  Dry saute the ingredients until you see browning on the bottom of your pot (see pictures above for reference), about 10 minutes. 

  3. Add 1 cup veggie broth to "de-glaze" the browning on your pot and mix the veggies well.  Add in the diced sweet potato and mix well.  Cover your pot with a tight-fitting lid and allow the sweet potatoes to "steam-cook" for about 5 minutes. 
  4. Reduce heat to low and add in the rest of your veggie broth, 2 cups of water, the split peas and the diced red pepper.  Cook covered for 45 to 50 minutes, stirring occasionally, or until the peas are tender.  

Recipe Notes

Makes 8 cups and can be stored fro up to a week in the fridge or up to a month in the freezer.  To defrost, simply allow to come to room temperature on your kitchen counter, heat and serve.