You are here

Split Pea, Sweet Potato, and Spinach Soup

Split Pea, Sweet Potato, and Spinach Soup

Nutrition Facts
  • cal. (kcal) 233
Split Pea, Sweet Potato, and Spinach Soup
  • Makes: 4 servings
  • Carb Grams Per Serving: 45


  • 8 cups purified water
  • 2 cups split peas
  • 2 large sweet potatoes, scrubbed and cubed into 1/4-inch chunks
  • 3 cups chopped spinach


  1. In a large pot, combine water and split peas.
  2. Over high heat, bring soup to a boil, reduce heat to a simmer, and cover.
  3. Allow soup to simmer for 45 minutes.
  4. Add sweet potato and simmer for 20 minutes or until fork-tender.
  5. Add spinach and stir for 2 to 3 minutes or until spinach is wilted.
  6. Remove from heat and allow to cool.
  7. Consume immediately or transfer soup to a large glass container with a tight-fitting lid. Soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 1 month.


Nutrition Information

Servings Per Recipe: 4
PER SERVING: 233 cal., 1 g total fat 206 mg sodium, 45 g carb. (15 g fiber, 7 g sugars), 15 g pro.