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 serve it up with a thick slice of whole grain bread and dinner is served.
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. This time I will be making a loaf of beer bread to go with it. Stay tuned for my veganized version of beer bread – its company approved! 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
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.
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
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
Just because I have a food blog it doesn’t mean that I always have motivation or creativity in the kitchen. Just like everyone else, there are times when I can’t think of what to fix for dinner!
It’s so easy to get in a rut and keep making the same things week after week. To dig myself out of the rut I browse other food blogs as well as my own and I look through cookbooks. I just ordered some new whole foods plant based cookbooks from Amazon I can’t wait to read them (yes, I read cookbooks from front to back like they are novels) and choose some new recipes to try.
I find that the change in seasons is also helpful. Fall foods like apples, squash and pumpkin are making their way onto our menu. I made some delicious chocolate chip pumpkin muffins with no dairy or eggs that we gobbled up! After browsing through the tried and true recipes here on my own blog, I chose several that are going on the menu soon, Spicy Pumpkin Butter, Pumpkin Apple Butter, Roasted Caramel Glazed Cinnamon Apples, Kale Broccoli Slaw, Kale Waldorf Salad , Oven Roasted Butternut Squash with Apples & Pecans– m-m-m-m- doesn’t that all sound delicious?
Leave me a comment and let me know you were here!
Do you ever get into a cooking rut? What do you do to get out of it?
Split pea soup – love it or hate it?