Yam & Split Pea Soup with Tarragon

This soup might have gone over better on a cold winter’s day, but I don’t care. I can eat soup anytime! My daughter (!) loved the pieces of yam, and Toby said that it was “ok”. I thought this had a lot of flavor for so few ingredients. We are having to retrain our palates now…getting the processed food monkey of our backs. 🙂

rating: 8

Yam & Split Pea Soup with Tarragon
(Forks Over Knives, Ann Esselstyn)

serves 6-8


8 cups (2 quarts) vegetable broth or water
2 cups split green peas
1 bay leaf
1/2 teaspoon dry mustard
1 large red onion, chopped (about 2 cups)
3 medium yams, diced (7-8 cups)
1/2 cup chopped fresh tarragon (about 3/4 oz. container) or 2 teaspoons dried
Black pepper


Put the broth or water, split peas, bay leaf, and mustard into a soup pot. Bring to a boil, then lower heat, cover and simmer 40 minutes, or until the peas begin to break down. Add the red onion, yams and tarragon and stir. Simmer for 30 minutes, or until the yams are tender and the peas are creamy.

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One Response to Yam & Split Pea Soup with Tarragon

  1. I am totally with you – I love hearty soups like this even in the summer. I can’t wait for my tarragon plant to get a bit bigger before I tackle this soup. 🙂

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