Yellow Pea Soup Stove Top
Warm, hearty, and packed with wholesome ingredients, this Yellow Pea Soup Stove Top recipe is the ultimate comfort food for cozy evenings. Made with nutritious dried yellow peas, a medley of fresh vegetables, and aromatic spices like smoked paprika and thyme, this one-pot wonder is as flavorful as it is satisfying. Slowly simmered on the stovetop, the tender peas break down into a creamy, velvety texture that you can enjoy chunky or blended to perfection. With just 15 minutes of prep time and easy-to-follow steps, this soup is perfect for feeding a family or meal prepping for the week. Serve it piping hot with a garnish of fresh parsley for an earthy finishing touch. Vegetarian, protein-rich, and naturally gluten-free, this soup is a nourishing meal that will warm both your heart and your kitchen.
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Recipe Information
Ingredients
- 2 cups dried yellow peas
- 8 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 4 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse and sort the dried yellow peas, discarding any debris or damaged peas. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the rinsed yellow peas, water, and vegetable broth to the pot. Stir to combine.
Add the bay leaf, smoked paprika, dried thyme, salt, and black pepper to the soup. Stir again.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for 60-75 minutes, stirring occasionally.
Check the peas for tenderness. Once they are soft and beginning to break down, remove the bay leaf.
If you prefer a smoother soup, use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, leave it chunky.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4895 mg | 213% | |
| Total Carbohydrate | 332.7 g | 121% | |
| Dietary Fiber | 122.8 g | 439% | |
| Total Sugars | 60.4 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 6649 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
