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Yellow Split Pea & Sweet Potato Soup

Yellow Split Pea & Sweet Potato Soup

$8.37 recipe | $0.93 serving
Creamy split peas, tangy dill, and tender sweet potatoes are what make up the bulk of this nutrient-packed dish. It's the perfect recipe for meal prep and comes together with very little effort.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Main Course, Soup
Cuisine American, Dutch, Gluten-Free, Vegan
Servings 9 servings
Calories 338 kcal

Equipment

  • Strainer
  • Large stockpot
  • Frying pan
  • Vegetable peeler
  • Chef knife

Ingredients
 

  • 3 cups uncooked yellow split peas ($1.64)
  • 4 cups vegetable broth ($0.99)
  • 8 cups water ($0.00)
  • 3 bay leaves ($0.03)
  • 1 tbsp olive oil ($0.12)
  • 2 medium white onion, diced ($0.48)
  • 4 cloves garlic, finely minced ($0.16)
  • 1 ½ tbsp white miso paste ($0.27)
  • 1 tsp turmeric ($0.01)
  • 4 small carrots, diced ($0.56)
  • 4 stalks celery, chopped ($0.20)
  • 2 small sweet potatoes, peeled & chopped ($0.47)
  • 2 cups corn kernels ($0.32)
  • 1 medium summer squash, zucchini, chopped ($0.90)
  • ½ - ¾ cup fresh dill, minced ($2.20)
  • 1 tbsp fresh thyme, minced ($0.00)
  • Sea salt & pepper to taste ($0.02)

Instructions
 

  • First, rinse split peas in a strainer well. Then, transfer them to a large soup pot with vegetable broth, water, and bay leaves. Simmer for 45-60 minutes, or until peas are softening.
  • In the meantime, heat the olive oil in a skillet on medium. Add in diced onion and garlic, and sauté for 2-3 minutes. Mix in miso paste and turmeric, and sauté for another 1 minute. Set aside.
  • Once the peas have softened, add in the onion mixture, chopped carrots, celery, sweet potatoes, corn, and zucchini. Cover the pot, and simmer for another 15-20 minutes, or until all vegetables are soft.
  • With about 5 minutes of cook time left, add in the fresh minced dill, thyme, and sea salt & pepper. Taste and adjust seasonings to your liking (we like a lot of dill, but start with a smaller amount and increase it from there).
  • Serve this soup on its own, or with some homemade sourdough bread for a nutritious and delicious meal.

Notes

  • For the summer squash, we usually use either a green or yellow zucchini.
  • We prefer using sweet potatoes, but you can also use regular potatoes in this soup.
  • If you want a smoother texture, add half of the soup into a blender at the end of cooking and blend on high. Mix the blended portion back into the pot before serving.
  • The fresh thyme used in this recipe is from our garden, so it is not reflected in the overall cost.

Nutrition

Nutrition Facts
Yellow Split Pea & Sweet Potato Soup
Serving Size
 
1 serving
Amount per Serving
Calories
338
% Daily Value*
Fat
 
3.3
g
5
%
Saturated Fat
 
0.6
g
4
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
429
mg
19
%
Potassium
 
1126
mg
32
%
Carbohydrates
 
61.8
g
21
%
Fiber
 
19.8
g
83
%
Sugar
 
7.81
g
9
%
Protein
 
17.4
g
35
%
Vitamin A
 
7680
IU
154
%
Vitamin C
 
16.2
mg
20
%
Calcium
 
60
mg
6
%
Iron
 
4.48
mg
25
%
* Percent Daily Values are based on a 2000 calorie diet.
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