I love this soup because it simply simmers by itself on the stovetop. People are surprised to hear that it has only 1 gram of fat per serving because the texture is so creamy. —Tracy Fay, Redmond, Oregon
In a large saucepan coated with cooking spray, cook onion and celery until tender. Stir in the water, peas, sweet potatoes, bay leaf, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until peas are tender.
Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree soup in batches. Return to the pan; heat through.
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Average Rating:
my_litch91
Jan 29, 2011
wonderful!!!!!
knatal
Feb 8, 2010
Very smooth and creamy without the calories and fat of cream or milk. I add 2 carrots because other split pea recipes I've liked took carrots. I didn't have the bay leaf but you can season this anyway you like. Very Good!!
jgbrier
Feb 6, 2010
Great tasting and very creamy..only change I made was to use some olive oil for cooking the onions.
bethel818
Mar 13, 2009
This soup is sooooo good, and so easy. I put some bacon in, but is not necessary. Will fix it often. Beth
Reviews
wonderful!!!!!
Very smooth and creamy without the calories and fat of cream or milk. I add 2 carrots because other split pea recipes I've liked took carrots. I didn't have the bay leaf but you can season this anyway you like. Very Good!!
Great tasting and very creamy..only change I made was to use some olive oil for cooking the onions.
This soup is sooooo good, and so easy. I put some bacon in, but is not necessary. Will fix it often. Beth