To prepare a golden split pea and sweet potato soup soups recipe, you'll first need to gather your ingredients. Wash the sweet potatoes, cut them in half, and chop them into small cubes. Peel the peaches and slice them lengthwise. Cut the pears into quarters and place them cut side down in the soup pot. Add the water and bring to boil. Reduce the heat to low and simmer until the vegetables are tender, about 30 minutes. Remove the pot from heat and add the chopped parsley and thyme. Season with salt and pepper to taste. Serve with sour cream or guacamole.