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+ servings

Split Pea & Yam Soup

Tami Kramer Nutmeg Notebook
This recipe was inspired by Dr Goldhamer's recipe in his Healthy Promoting Cookbook
Course Main Course
Cuisine American
Servings 8


  • Pressure cooker or slow cooker or stove top dutch oven


  • 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


  • 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.
You can use any kind of yam or sweet potato or even a Yukon Gold potato in this soup. I prefer the Hannah yams - they add a sweetness and don't break down like the garnet yams do.
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 recipes state.
Keyword pressure cooker, slow cooker, Split peas
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