Pot Yellow Split Pea Soup

Why You’ll Love This Recipe

This Pot Yellow Split Pea Soup is incredibly satisfying and nutritious. The yellow split peas provide a rich base for the soup, while the vegetables and herbs create a well-balanced flavor profile. It’s also a great dish for meal prepping, as the flavors deepen and develop even more after sitting in the fridge for a day or two. Whether you enjoy it as a main dish with crusty bread or as a side to a larger meal, this soup is sure to warm you up and keep you full!

Ingredients

• 1 1/2 cups yellow split peas, rinsed and drained

• 1 medium onion, chopped

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 tablespoon olive oil (or vegetable oil)

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground coriander (optional)

• 1 bay leaf

• 6 cups vegetable broth or water

• Salt and pepper, to taste

• 1 tablespoon fresh lemon juice (optional, for added brightness)

• Fresh parsley or cilantro for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

2. Add garlic and spices: Stir in the minced garlic, turmeric, cumin, and coriander (if using). Cook for another minute, stirring constantly, until the spices become fragrant.

3. Add split peas and broth: Add the yellow split peas, vegetable broth (or water), and bay leaf to the pot. Stir to combine and bring to a boil.

4. Simmer the soup: Once the soup has come to a boil, reduce the heat to low. Cover the pot and let the soup simmer for 45 minutes to 1 hour, or until the split peas are tender and have broken down. Stir occasionally to prevent the peas from sticking to the bottom of the pot.

5. Season and finish: Once the soup is thickened and the peas are fully cooked, remove the bay leaf. Use an immersion blender to puree the soup to your desired consistency, or use a regular blender in batches. If you prefer a chunky texture, you can blend just part of the soup and leave some whole peas for added texture.

6. Add lemon juice: For a touch of brightness, stir in fresh lemon juice just before serving. Taste the soup and add salt and pepper as needed.

7. Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired. Serve with crusty bread or a side salad for a complete meal.

Servings and Timing

• Servings: 4-6 people

• Prep Time: 10 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 10 minutes

Variations

• Add greens: For added nutrition, you can stir in some leafy greens like spinach, kale, or swiss chard during the last 10-15 minutes of cooking.

• Smoky flavor: Add a small piece of smoked paprika or a couple of smoked tomatoes to give the soup a smoky depth.

• Spicy version: Add a chopped jalapeño or a pinch of cayenne pepper to the soup for a spicy kick.

• Coconut Cream Version: For a creamy, coconutty twist, add a splash of coconut milk near the end of cooking.

Storage/Reheating

Leftover yellow split pea soup can be stored in an airtight container in the refrigerator for up to 4 days. The soup also freezes well and can be stored in a freezer-safe container for up to 3 months. To reheat, simply warm it up on the stovetop, adding a little water or broth to thin the soup to your desired consistency.

FAQs

Can I use other types of peas in this soup?

While yellow split peas are traditional for this recipe, green split peas work just as well. You can substitute them one-to-one. Keep in mind that green split peas may take slightly longer to cook than yellow ones.

Can I make this soup in a slow cooker?

Yes! To make this soup in a slow cooker, combine all the ingredients (except lemon juice) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the peas are tender. Once cooked, blend part of the soup for a creamy texture and stir in the lemon juice before serving.

Can I make this soup creamier?

For a creamier texture, you can blend the soup completely or stir in a dollop of plain yogurt or coconut cream just before serving.

Can I make this soup ahead of time?

Yes, this soup can be made ahead and tastes even better the next day as the flavors continue to meld. Store in the refrigerator for up to 3-4 days, or freeze for longer storage.

Conclusion

Pot Yellow Split Pea Soup is a simple, healthy, and comforting dish that’s perfect for any time of year. The combination of turmeric, cumin, and other spices gives this soup its vibrant flavor, while the split peas provide a rich and hearty texture. It’s a vegan-friendly recipe that’s easy to make, full of protein and fiber, and incredibly satisfying. Whether served as a main dish or a side, this flavorful and nutritious soup is sure to become a favorite in your kitchen.

Pot Yellow Split Pea Soup

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Pot Yellow Split Pea Soup is a hearty and nourishing vegan soup made with tender yellow split peas, aromatic vegetables, and a rich blend of spices. The soup is creamy, flavorful, and packed with protein, making it the perfect comforting meal for chilly days. A touch of lemon juice adds brightness, while the spices like turmeric, cumin, and coriander provide a warm, earthy depth of flavor.

• Author: Catherine
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

For the soup:

• 1 1/2 cups yellow split peas, rinsed and drained

• 1 medium onion, chopped

• 2 medium carrots, peeled and diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 tablespoon olive oil (or vegetable oil)

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground coriander (optional)

• 1 bay leaf

• 6 cups vegetable broth or water

• Salt and pepper, to taste

• 1 tablespoon fresh lemon juice (optional)

• Fresh parsley or cilantro for garnish (optional)

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Instructions

• Prepare the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.

• Add garlic and spices: Stir in minced garlic, turmeric, cumin, and coriander (if using). Cook for another minute, stirring constantly until spices bloom and become fragrant.

• Add split peas and broth: Add yellow split peas, vegetable broth (or water), and bay leaf to the pot. Stir to combine and bring to a boil.

• Simmer the soup: Once the soup boils, reduce the heat to low. Cover the pot and simmer for 45 minutes to 1 hour, until split peas are tender and have broken down. Stir occasionally to prevent peas from sticking.

• Season and finish: Remove the bay leaf once peas are fully cooked. Use an immersion blender to puree the soup to your desired texture. For a chunkier soup, blend part of it and leave some whole peas.

• Add lemon juice: Stir in fresh lemon juice for brightness, and season with salt and pepper to taste.

• Serve and garnish: Ladle soup into bowls and garnish with fresh parsley or cilantro. Serve with crusty bread for a complete meal.

Notes

Add greens: Stir in leafy greens like spinach or kale during the last 10-15 minutes of cooking for added nutrition.Smoky flavor: Add a piece of smoked paprika or smoked tomatoes for a smoky depth.Spicy version: Add chopped jalapeños or a pinch of cayenne for a spicy kick.Coconut cream version: Add a splash of coconut milk at the end of cooking for a creamy twist.