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Creamy Pea Soup

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
  • Total Time
    Prep: 15 min. Cook: 1-1/2 hours
  • Makes
    10 servings


  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 9 cups water
  • 1 package (16 ounces) dried green split peas
  • 2 cups cubed peeled sweet potatoes
  • 1 bay leaf
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper


  • 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.
Nutrition Facts
1-1/3 cups: 191 calories, 1g fat (0 saturated fat), 0 cholesterol, 375mg sodium, 36g carbohydrate (6g sugars, 13g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

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Average Rating:
  • Miye_2013
    Apr 5, 2013

    No comment left

  • Sierra05
    Jun 18, 2012

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  • my_litch91
    Jan 29, 2011


  • 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

  • Carole
    Apr 21, 2006

    No comment left