clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Split Pea Sweet Potato Stew Recipe

Split Pea & Sweet Potato Stew

  • Author: Gina House
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 15 minutes
  • Yield: 8-10 servings 1x
  • Category: Lunch or Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


Search no longer for a scrumptious and satisfying stew! This savory recipe is loaded with chunks of potato, bright carrots, and sweet corn. Split peas create a thick, hearty texture that is just the thing for any cool evening alongside a loaf of homemade crusty bread.


  • 3 medium sweet potatoes, peeled and cubed
  • 3 medium stalks of celery
  • 4 medium carrots, peeled and sliced
  • 1 sweet onion, peeled and diced
  • 3 medium garlic cloves, minced
  • 1¼ cups of corn kernels
  • 1 cup of dry green split peas
  • 1 tablespoon of vegetable oil or water
  • 4 cups of vegetable broth
  • 4 cups of water
  • ½ teaspoon of black pepper
  • 12 tablespoons of Italian seasoning
  • ¼ teaspoon of cayenne pepper (optional)
  • ¼ teaspoon of salt (optional, since the vegetable broth should have enough salt)


  1. Prepare the all of the vegetables that need to be peeled and cut, except the onion. Place in a mixing bowl. Add the corn kernels.
  2. Skin and dice the onion. Keep to the side.
  3. Rinse and drain the dry split peas thoroughly.
  4. Preheat your dutch oven or pot over high heat. Add 1 tablespoon of oil or water. When sizzling, add the onion.
  5. Sauté the onion until translucent, about 2-3 minutes.
  6. Add in all of your prepared vegetables. Sauté in the pot for 8 minutes, adding a tablespoon or so of water to the pot if the vegetables start to stick.
  7. Add your spices and cook for another minute.
  8. Pour in the vegetable broth and stir well.
  9. Add in the split peas and additional water. Mix all ingredients together.
  10. Allow the stew to come to a rolling boil and then reduce the heat to medium.
  11. Let the stew cook, uncovered, at a high simmer for one hour, stirring occasionally.
  12. The stew should now be thicker from the cooked split peas and softened vegetables.
  13. At this point, you can add more vegetable broth if you like a thinner consistency (more like a soup) or cook it down some more, if you prefer a thicker stew.


  • If you don’t have pre-made or homemade vegetable broth, feel free to use 3-4 teaspoons of bouillon paste (like Better Than Bouillon) mixed with the 4 cups of water instead.
  • Vary the amount of spices to your taste.

Keywords: soup, stew, sweet potato, vegetarian, dinner, healthy, winter, gluten-free, soy-free, nut-free, dairy-free