FIT Hits the PAN Friday – Yellow Split Pea and Sweet Potato Soup

I purchased a bag of split yellow peas from a local produce market. Having never made anything with split yellow peas, I went searching for recipes and came across this one on the Whole Foods website.  I had leftover sweet potatoes from the Loaded Black Bean Sweet Potato Boats. This recipe is simple and tastes wonderful!

I added a dash of ground nutmeg and garlic salt at the end to kick up the flavor a little. Don’t skip the toasted pumpkin seeds; they are a great addition!


Yellow Split Pea and Sweet Potato Soup

Serves 8 (I cut the recipe in half)


8 1/2 cups water

1 large onion, chopped (about 2 cups)

1 tablespoon freshly grated ginger

2 cups dried yellow split peas

2 medium sweet potatoes, peeled and cut into 1/2-inch cubes

1/2 cup toasted pumpkin seeds


Bring 1/2 cup water to simmer in a large sauce pot over medium-high heat. Add onion and cook about 5 minutes or until translucent. Stir in ginger and cook 1 minute, stirring. Add remaining 8 cups water, peas and sweet potato cubes and bring to a boil. Reduce heat to a simmer, cover and simmer for 1 hour.

Uncover and continue to simmer 15 minutes. Carefully purée soup with a hand held immersion blender or in batches in a food processor (I used a Magic Bullet Blender) until smooth and creamy. Garnish with pumpkin seeds.

Nutritional Info:

PER SERVING: 290 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 30mg sodium, 44g carbohydrate (2g dietary fiber, 5g sugar), 18g protein