Yellow Split Pea Soup
Warm, hearty, and completely satisfying, Yellow Split Pea Soup is the ultimate comfort food that's both nourishing and delicious. This vegan-friendly recipe features protein-packed yellow split peas simmered to perfection with aromatic vegetables like onion, carrots, and celery, all enriched with the earthy goodness of turmeric and thyme. Easy to prepare in under an hour, this one-pot wonder creates a thick, creamy texture—blend it partially for a velvety consistency or leave it chunky for a rustic feel. Garnished with fresh parsley and served with crusty bread, it’s an inviting bowl of wholesome flavor ideal for chilly days or meal prepping. Perfect for plant-based eaters and soup lovers alike, this Yellow Split Pea Soup is a nutritious, satisfying option for lunch or dinner.
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Recipe Information
Ingredients
- 2 cups yellow split peas (rinsed and drained)
- 2 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 2 medium carrots (peeled and diced)
- 2 stalks celery stalks (diced)
- 3 cloves garlic (minced)
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground turmeric
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Rinse the yellow split peas thoroughly under cold water and drain them. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped yellow onion, diced carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the rinsed yellow split peas to the pot, along with the vegetable broth, dried thyme, turmeric, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and allow the soup to simmer for 40-50 minutes, stirring occasionally, until the yellow split peas are tender and starting to break down.
Remove the bay leaf and adjust the seasoning to taste with more salt or pepper, if needed.
For a smoother consistency, use an immersion blender to blend the soup partially or fully, depending on your preference. Alternatively, leave it chunky for a more rustic texture.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Serve warm with crusty bread or crackers on the side for a complete meal.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5920 mg | 257% | |
| Total Carbohydrate | 371.4 g | 135% | |
| Dietary Fiber | 129.2 g | 461% | |
| Total Sugars | 65.7 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 7328 mg | 156% | |
*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.
