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Yellow Split Pea Soup

Yellow Split Pea Soup

Yellow split pea soup with Indian curry spices. Bright, flavorful, and filling! Vegetarian and gluten-free.

As winter soups go, split pea is definitely in the stick-to-your-ribs category.

Recently, I discovered that green split peas also come in a yellow variety. Simmer these along with a handful of Indian spices, and you have a bright, filling vegetarian supper.

Look for yellow split peas at any well-stocked grocery store, especially one with a good selection of Indian ingredients. Store any split peas not used for this recipe in an airtight container in a cool place and use with a year.

Develop the flavor in this simple soup by cooking some onion, celery, garlic, and fresh ginger in the pot before adding the spices (turmeric, cumin, and coriander!).

Stir the yellow peas into the mixture, then let this soup simmer for a full hour and a half.

The peas grow in the pot (and they thicken even more if you store the soup overnight), so add more water whenever you need to maintain a soupy consistency.

Soup should nourish and warm you in the chilly months. Bowls of yellow split peas, garnished with yogurt or sour cream, a sprinkle of cilantro, and pepitas for salty crunch, fill the belly in the most pleasant way.

EDITOR’S NOTE: If you’re having trouble with split peas that don’t seem to soften despite hours of simmering. The likely cause is old or expired split peas. Even if you just bought your split peas, who knows how long they’ve been sitting on the shelf — or in a warehouse before they were on the shelf! There’s not really a good way to tell if your split peas are still good. Our best advice is to purchase split peas from a reputable grocery store where it seems like turnover on beans and legumes is high. These stores are more likely to have reliably fresh split peas.

Yellow Split Pea Soup Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, finely chopped
  • 1 (1-inch) piece fresh ginger, finely chopped
  • 1/4 teaspoon black pepper, or to taste
  • 1 jalapeno or other hot pepper, cored, seeded, and finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 pound (2 1/4 cups) yellow split peas
  • 2 quarts (8 cups) water, or more if needed
  • 1 bay leaf
  • 1/2 teaspoon salt, or to taste
  • Juice of 1/2 lemon (about 4 tablespoons), or more to taste
  • 1/2 cup yogurt or sour cream, to serve (optional; omit if making a vegan soup)
  • 2 tablespoons chopped fresh cilantro, to serve
  • 3 tablespoons roasted, salted pepitas, to serve

Method

1 Cook the root vegetables and seasonings: In a soup pot over medium heat, warm the oil. When the oil is hot, add the onion, celery, garlic, ginger, and pepper. Cook, stirring often, for 8 minutes, until the onions are looking translucent and softened.

2 Add the hot pepper and spices: Stir in the jalapeno or other hot pepper, turmeric, cumin, and coriander. Cook, stirring constantly, for 2 minutes.

3 Stir in the split peas. Continue stirring until they are coated all over with spices.

4 Pour in the water and bring to a boil, stirring. Add the bay leaf.

5 Simmer the soup: Cover the pot and let the soup bubble gently for 1 1/2 hours, until most of the split peas have fallen apart and are tender.

Stir the soup occasionally. If the soup looks like it has broken down at this point, add the salt, stir and cook for another half an hour until the soup looks thick and creamy then move on to step 6.

If your split peas still feel firm cook for an additional 30-60 minutes (2 1/2 -3 hours total cooking time) before adding the salt. Add more water if the soup seems too thick.

6 Taste the soup for seasoning: Once the split peas are tender, add the lemon juice, plus additional salt and black pepper to taste. Stir to combine.

7 Serve the soup: Ladle into bowls and garnish with yogurt or sour cream, cilantro, and pepitas.

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The color is key it&rsquos yellow or bust. Despite green being my favorite color, I am less of a fan of the green split pea. The green variety looks so pretty when dry, but cook them and they take on a gray-brown cast akin to a muddy army jeep. Green split peas have a sharper pea flavor, too, which would be wonderful if I liked sharp pea flavor, but I don&rsquot.

By contrast, their golden cousins are mellow, creamy, and play beautifully with other flavors both mild and strong.

This humble soup is one I have been making since my graduate school days&ndasha perfect post-Thanksgiving repast that is soothing, satisfying and energizing (10K run after work, anyone?) in one fell swoop. It looks like a bowl of sunshine to boot, so go ahead and spoon up some cheer.


Yellow Split Pea Soup Recipe Ingredients

I like to think of this yellow split pea soup as a plant-based riff on corn chowder. Here’s what’s in it:

  • Yellow split peas: They add protein and contribute to the creamy texture, but there’s another reason to love the dried peas in this soup! They perfectly mimic the shape of the corn kernels here. As you eat it, you’re never sure if your spoon is full of corn or yellow peas, which makes it fun to eat.
  • Onion, garlic, and celery: They add savory, aromatic flavor.
  • Yukon gold potato: It amps up the creamy texture.
  • Corn kernels: They make the soup extra creamy and add a lovely sweetness. I like to make this soup in early fall, when I have lots of fresh corn on hand, but frozen corn could work here too.
  • Cashew cream: It perfects the creamy texture and adds necessary richness.
  • Smoked paprika: Who needs a ham bone when you have smoked paprika? It adds bold, smoky flavor.
  • Apple cider vinegar: It cuts the sweetness of the corn and gives the soup a bright, tangy finish.

Sauté the aromatics, add the potato, split peas, broth, corn, paprika, and salt, and simmer until the peas are tender, about 45 minutes. Puree half the soup and return it to the pot, and stir in the cashew cream and apple cider vinegar. Season to taste with salt and pepper, and serve hot! Find the full recipe below.


How to make Indian Yellow Split Pea Soup

Ready? Let&rsquos make this together. If you don&rsquot yet know how to cook split peas, don&rsquot worry. No need to check the cooking instructions, we do this!

Start with a casserole dish and heat a bit of oil for frying or vegetable broth for oil-free cooking. Add the garlic, the optional chilis and onions, and fry everything for around 4 minutes.

Next add yellow split peas, vegetable broth, fenugreek, garam masala. Season with salt and pepper. Stir a couple of times, then also give chopped tomatoes and the optional coconut milk for more creaminess to the mix. Cook on medium heat for around 20 minutes.

Note: if you want to use the remaining optional add ons like lemon juice or maple syrup, add them just before the soup is done. Only then this will boost the flavors better than at any other cooking time.

My Yellow Split Pea Soup makes a mouthwatering plant based alternative for dinner or lunch. Delicious plain, or served with some bread. I would recommend my roasted garlic naan which will go so well with it.

The naan is not only vegan and gluten free, it requires only 10 minutes to make from just 6 ingredients.

Even more exciting is that you make it with items you have on hand in your pantry. Like dairy free yoghurt, baking soda, plant milk, garlic, and coconut oil. No need to turn the oven though. You can make these in a pan over your stove top.

It&rsquos a great option for everyone to enjoy fresh homemade bread, even if you don&rsquot have a oven.

What is fenugreek

You might find something new that you had never tried before in this Indian Yellow Split Pea Soup: fenugreek. It&rsquos a green leaf plant and grounded into powder it is often used in delicious curries.

But it can be added to any dish which lacks on flavor.

The seeds are also used often to top some Asian dishes for bursting these with extra flavor.

Last but not least, it&rsquos super versatile. The leaves can be used in marinades and many more things as well.

Fenugreek benefits are real. It&rsquos high in minerals like iron, potassium, calcium, and magnesium. At the same time, it is rich in fiber and vitamin b6, protein, and packed with phytonutrients. Think of choline, diosgenin, trigonelline.

Also good for irritated skin, including anti-inflammatory benefits, plus so super versatile. You get the picture these are full of amazing benefits from the inside out.

You can find fenugreek in most health stores and most common big stores around your corner. If you have trouble to find it, try online. As you see, I don&rsquot use seeds or leaves, just ground fenugreek. Which is pretty easyly available in the spice department at your grocery store.

If you give this a try, tag me on Instagram and Facebook.

Take a picture and share your feedback with me. I can&rsquot wait to see them all.


Dill And Fennel – Or Other Herbs

This recipe is flavoured with dill and fennel seeds making it have a delightful soft aniseed flavour – really lovely! But if you don’t have dill or fennel in your cupboard use oregano or mixed herbs to add a little extra flavour.

The fennel seeds are the seeds of the fennel plant. They have been considered to have special properties and can be beneficial to your health. Dill too has flavours of anise but is slightly sharper and stronger. The two flavours of fennel and dill complement each other in this delicious soup.

Lesley Says:-
There are many versions of this soup, some with onion, or celery added. This is my version, and it is delicious. Keeps you satisfied for hours.


Yellow Split Pea Soup with Spinach

Have you tried this new Yellow Split Pea Soup recipe that’s featured in both my S.O.U.P. Cleanse & 7-Day RESET? It has been a major hit because it’s super tasty and packed with fiber and healthy fat. Yellow split peas contain all nine essential amino acids, which make them an ideal source of plant protein. This soup is already being touted as a favorite by many of my cleansers, and for a good reason – it is absolutely delicious!

1 1/2 tablespoons olive oil
1 1/2 cups onions, chopped
3 medium cloves garlic, minced
2 1/4 teaspoon ginger, minced
1 1/2 cups yellow split peas
4 large handfuls of spinach
1 cup water
4 cups organic vegetable broth, low sodium
1 1/4 teaspoon ground turmeric
1/2 cup full-fat coconut milk (canned)
Sea salt and freshly ground pepper, to taste

Heat a large pot on medium heat. Add oil and onion and sauté for 2-3 minutes, stirring frequently until translucent. Add ginger and garlic, and sauté, careful not to let the garlic burn. Add a little bit more oil as needed to prevent sticking.

Add yellow split peas, water, vegetable broth, turmeric, and black pepper and stir. Bring to a gentle boil, then reduce heat, cover, and simmer for 30-45 minutes or until split peas are tender.

Remove from heat and stir in coconut milk. Carefully blend soup in batches to make it partially puréed and add 4 large handfuls of spinach and season to taste. Enjoy!


220 yellow split pea soup Recipes

Yellow Split Pea Soup With Spiced Yogurt

Yellow Split Pea Soup With Spiced Yogurt

Yellow Split Pea Soup With Lemon

Yellow Split Pea Soup With Lemon

Yellow Split Pea Soup With Soyrizo

Yellow Split Pea Soup With Soyrizo

Yellow Split Pea Soup from Epicurious.com

Yellow Split Pea Soup from Epicurious.com

Yellow Split Pea Soup

Yellow Split Pea Soup

Yellow Split Pea Soup With Andouille

Recipe Summary

  • 2 tablespoons olive oil
  • 2 cups chopped onion (about 2 medium)
  • ¾ cup chopped carrot (about 1 large)
  • ½ teaspoon salt, divided
  • 2 garlic cloves, minced
  • ¾ cup yellow split peas
  • 3 cups water, divided
  • 3 cups fat-free, less-sodium chicken broth, divided
  • 1 tablespoon low-sodium soy sauce, divided
  • ¾ cup green split peas
  • ¼ teaspoon freshly ground black pepper, divided
  • 2 tablespoons sour cream
  • 1 tablespoon buttermilk
  • Chopped fresh chives (optional)

Heat oil in a large saucepan over medium heat. Add onion and carrot sauté 5 minutes. Stir in 1/4 teaspoon salt and garlic sauté 1 minute.

Remove half of onion mixture to another large saucepan. Add yellow peas to 1 pan add 1/8 teaspoon salt, 1 1/2 cups water, 1 1/2 cups broth, and 1 1/2 teaspoons soy sauce.

Add green peas, remaining 1/8 teaspoon salt, remaining 1 1/2 cups water, remaining 1 1/2 cups broth, and remaining 1 1/2 teaspoons soy sauce to onion mixture in second pan. Bring both pans to a boil cover, reduce heat, and simmer 45 minutes or just until peas are tender. Stir 1/8 teaspoon pepper into each pan. Cool slightly.

Pour yellow pea soup into blender process on low speed until smooth. Return to pan. Repeat procedure with green pea soup, returning to other pan. Carefully pour about 2/3 cup each of yellow pea soup and green pea soup into individual bowls at the same time, so that soup pours evenly from each side, creating 2 colors in each bowl.

Combine sour cream and buttermilk stir well with a whisk. Drizzle sour cream mixture over each serving. Garnish with chopped chives, if desired. Serve immediately.


Related Video

I don't eat pork so can I use smoked turkey instead

One of my favorite cold-weather comfort foods! I leave out the chives and savory, though. I make a big pot and reheat it over the course of several days. It gets better with each reheating!

I make this soup regularly . or variations of it since I rarely use a recipe. I usually start by having Eisbein mit Sauerkraut for dinner. The smoked pork hocks for this meal I do in a pressure cooker and save the stock that's created until the next day. Then I skim the surface of grease and top up to 8 cups with a good vegetable stock. The onions and leeks I sauté¿ to develop their flavor and add to the stock along with the peas, grated carrots and herbs of choice that day. I also add in any left over pork, and season to taste. Serve topped with chopped chives and warm French bread and butter. This makes enough to freeze in single meal containers for several weeks. And if you are a bluewater sailor the combination of these two meals conserves water.

I doubled the peas and water and added carrots and celery. I also added 3 cloves of garlic with the peas, onion, water and ham bone then sauteed 3 minced cloves with the onion and leeks. Delicious. Will definitely make this again.

This soup tasted fantastic, though I changed a few things. I used yellow split peas and found that they became mushy in much less time than stated in the recipe. My soup was ready in 2.5 hours. I was too grossed out by the ham hock in the supermarket (squeamish ex-vegetarian) so settled on the salt pork. I wish the salt pork I found had been less fatty and more meaty as the recipe suggests. Like another recipe suggested (wish I read the reviews before hand) the result was some unappetizing looking fatty pork chunks floating around. My solution was to stick everything in the blender once the soup was cooked. This resulted in a creamier colour and delicious even texture. I omitted any salt as the pork was salted, and this was sufficient for my tastes! Next time will try a meaty ham bone if I can find one!

Delicious soup and an excellent way to use up left over New Years ham (meaty bone). A couple comments: I doubled the recipe and used split green peas (because that is what I had in the cupboard) and they took twice as long, if not more, to cook down to the mushy stage at the end. This was no problem because I just kept the pot simmering away on the stove for the evening. Secondly, do not be afraid to top up the pot with water as you go along. I did this (probably added at least an additional 1.5 litres of water) throughout the process and the end result was a rich, thick and flavourful. My third and final comment is that I did modify slightly at the beginning - I added in 3 diced carrots and sweated the carrot and onion at the beginnng with a bay leaf and a sprinkle of dry thyme. I have put half in the freezer.

Loved this. Used a ham hock. Didn't have any savoury, so I threw in a bit of cumin, celery salt, some fresh herbs from the garden, and it was superb!

FABULOUS! We used our Easter HoneyBaked Ham Bone and all the freshest ingredients, like others here we did add diced carrot (2) it was wonderful. The timing however was confusing, for us (cooking in a cast iron dutch oven) it took just under an hour and the peas were soft almost mushy, then we added the veggies and cooked for perhaps 45 minutes it was PERFECT. Seasoned nicely with NO ADDITIONAL SALT! We will make this again and again on a cold rainy night like this!! Chris & Paul

This soup is delicious and so easy to make. Definitely use a ham hock - it adds the incredible flavor to the soup. I had never used a ham hock before, and will never make this soup again without a ham hock. Added some carrots and Italian Seasoning but followed recipe other than that. Don't forget the fresh chives - worth it! Nice color and texture. No stock needed just add water as the recipe says. Healthy too - barely any fat rose to the surface using the ham hock and the meat was so tender and delicious.

Wonderful soup! I did add some Turmeric and a bayleaf, really adds nice taste and color. Topped with fresh parsley. A family favorite!

The recipe is perfect as it is written. I did toss in a few sprigs of thyme when the sauteed vegis were added to the mix. You can always add chopped up ham for a higher protein value. I thought this paired nicely with Red Bicyclette Chardonnay.

We read some of the reviews, added a bay leaf, fresh thyme, and 1tsp sugar and about 2 carrots diced. This was the best split pea soup I've ever had. It was AMAZING. We're definitely making this again.

I had split peas in my kitchen, and purchased a ham hock. Never used one before. For everyone who have not - be warned - it provides great flavor, but it very, very smokey. I am not crazy about it. I think it would be more successful to use a ham bone instead. This recipe is also very similar to French Canadian Pea Soup. I wish I had seen this video prior to embarking on a 2-3 hour soup-making venture, with mediocre results. More information on yellow pea soup for new cooks: http://www.metacafe.com/watch/1627022/french_canadian_pea_soup/

This was very simple and a very tasty way to use an Easter ham bone. I used green split peas, added some fresh thyme sprigs and a fresh bay leaf in addition to the savory and fresh chives. I caramelized the second half of the onions, the leeks, and some diced carrots in a little bit of bacon fat, and added the subsequent bacon bits as a topping when serving. Also added a spoon of sugar. Overall very pleased!

Delicious and very flavorful, but mine was decidedly over-salted (having followed the recipe). Next time I will use half the salt and then season to taste. I used salt pork as my market didn't have any ham hocks available. I would order the ham hocks next time the salt pork was just too fatty to be appetizing. Like others, I used thyme in place of savory, and added a bay leaf. I also added 2 extra cups of water. But despite these tweaks this soup is definitely worth the effort!

I like this recipe although the ham hock was a little much for me. but it did give a lot of flavor to the soup. I found the soup lacking in herbs. it needed 'something'. I used Thyme instead of Savory, added chopped carrots and left out the chives (didn't have those on hand). Still was a great soup, but not spectacular. P.S. When re-heating, try adding water/chicken stock as it gets very dense after it cools.

I don't even like this kind of soup, but using some of the suggestions made by other reviewers (thanks!) I think this is actually a split-pea soup I will make again. I used water, not stock, added 1 tsp sugar, a bay leaf, a handful of diced carrots, and thyme instead of savory (didn't have it), and skipped the chives (ditto). I cooked the leeks and second batch of onions and carrots very slowly, added the sugar to that, so ended up carmelizing the stuff, as someone suggested. The result was sweeter than most lentil-type soups, but with a dollop of sour cream (again, thanks!) it was just right. I did puree some of the soup at the end, which I'm not sure has been mentioned. It sort of looks like gruel, but yummy gruel. Give this a try even if you don't like this kind of soup it might make you a believer.

Quite good, made as written except for no chives. Used the bone from the holiday ham, used water not stock and everyone in my home is happy.

I found that the soup needed more water during cooking. Like others, I added a few carrots during the saute of the leeks. A good soup and more pleasing to the eye than a green split pea, but not sure I love it as much as other reviewers. My ham bone came from a "Martha Stewart for Kirkland" (Costco) ham, which was excellent.

I used red lentils because I didn't have any split peas. It was still wonderful! I was having guests over for lunch, so I did the first step (lentils, onions, leftover ham and bone from Christmas and water) in the crock pot on low overnight and it worked wonderfully. I only had to finish the soup up in the morning. It was so easy and yummy. I will definitely make it again!

I also used green split peas instead of yellow and thyme instead of savory. The results were excellent.

One word: marvelous! I had some ham steaks in the freezer left over from my New Year's Day black eyed peas. I used two ham bones from those, plus about a half cup of the diced meat. I added another cup or so of the diced ham at the end. We loved the soup with a dollop of sour cream. It's definitely a keeper.

This recipe is wonderful. It's everything you could ever want in a split pea soup. Here were my changes: I used 1/2 lb. split peas, 1/2 lb. red lentils, no leeks (didn't have any on hand), no chives, no savory, and no pork or ham (so it was vegetarian). I also added a bay leaf, a couple branches of fresh thyme and some peeled, sliced carrots. In spite of all my changes, :) the soup was amazing. It really is the best split pea soup--it takes like it came from your favourite home-cooking restuarant. I'll be making it for years to come.

Yummy and so easy. Used a leftover ham bone and some left over chopped ham. Had no leeks. Took others advice and carmelized the second half of the onions (not too dark)before adding them to the soup. Try this with some fresh baked bread on a rainy night. Even the kids will lap it up.

This is always the end of our Easter ham. So easy, so fast, so incredibly scrumptious (calories? what calories?) I don't change a thing!


Norwegian Gulertersuppe

Yellow Pea Soup (Gulertersuppe in Norwegian), is a "purrrfect" cold weather food. It not only warms you up, but it is super delicious and nutritious.

Yellow peas are not as common as green peas, you say. well, then it's time to find out how delicious and nutritious and good for you this legume is.

It's wonderful to have soup simmering on the stove or in the crock-pot. The delicious aroma will fill your kitchen and your kids will hover around asking you: "Is it soup yet?"

For this recipe, I use either split or whole dried yellow peas. Dried legumes can easily be kept in airtight containers and can be stored for months.

Healthy Legumes
Yellow peas are part of the legume family. They are an excellent source of plant-based protein, healthy carbs, fiber, and many important nutrients. Legumes are loaded with good nutrition.

Healthy Carbs
According to the USDA, a one-cup serving of cooked yellow peas provides 16 grams of protein with a minuscule amount of fat and about 41 grams of healthy carbs.

Loaded with important Nutrients
They are also packed with many important nutrients, such as calcium, iron, magnesium, copper, selenium, folate, and choline.

How to make Norwegian Gulertersuppe.
First, soak 1-pound whole or split peas in cold water overnight. The peas will swell so make sure to more than cover them with water.

Sometimes I double this recipe, can't really have too much of this good stuff. You will need an extra-large soup kettle or crockpot for doubling the recipe.

Whether the dried yellow peas are whole or split will make no difference other than if the peas are whole you will need to soak them overnight. If the peas are split there is no need to soak them, but I do anyway.

My daughter gave me a couple of pounds of dried whole yellow peas that she had found at IKEA, the Swedish store.

That was just what I needed to make my mom's great recipe for gulertersuppe. I have not been able to find them in the supermarket in my neighborhood. Since then, I have purchased them at an Amish Store, which sells them in bulk, also I have found them online.

Recipe for Home Made Yellow Pea Soup,
the Purrfect Cold Weather Food

Ingredients:
1 pound whole yellow peas. split or whole
Ham bone with some meat on it,
leftover ham, smoked ham hock or
smoked sausage will also work or add no meat at all. Meatless is perfectly fine great flavors either way. Add to soup:
3 carrots, chopped
2 potatoes, chopped
4 carrots, chopped
2 stocks celery, chopped
1 medium onion, chopped
1 clove garlic, diced
2 bay leaves
Freshly ground black pepper
Salt to taste
Water to more than cover the ingredients

On top of the Stove Method
Add the soaked and rinsed peas and ham bone into a soup kettle. Fill with water to more than cover the peas and meat.

Place the lid on the pot and bring it up to a boil. Turn heat down and simmer for about 45 minutes.

Add the remainder of the ingredients. Check the soup occasionally to make sure it has enough water and stir to prevent burning.

Place the lid on the pan and let it simmer until vegetables are done. Remove ham bone and/or meat. Cut meat into bite-size pieces. Now is the time to add salt, if needed.

Crockpot Method
This yellow peas soup is ideal to make in a slow cooker. After soaking the peas overnight and rinsing them, toss all the ingredients into the crockpot and forget it. When the soup is done, remove the ham bone and cut the meat into bite-size pieces. Add salt if needed.

There is nothing like coming home to delicious homemade soup.

Come and get it - Yellow Pea Soup is served! Enjoy!

Leftover split yellow peas soup/gulertersuppe can be frozen for a quick meal later.


Watch the video: Barefoot Contessas 5-Star Split Pea Soup. Barefoot Contessa. Food Network (December 2021).