Yellow Split Pea Soup Vegetarian Vegan
Warm up with a comforting bowl of Yellow Split Pea Soup, a hearty and wholesome vegan and vegetarian-friendly dish that's as nutritious as it is flavorful. This one-pot recipe features protein-packed yellow split peas simmered to perfection with aromatic vegetables like onions, carrots, and celery. Spiced with earthy cumin, turmeric, and a hint of smoked paprika, the soup boasts a beautifully golden hue and a rich, savory depth. With just 15 minutes of prep time and minimal effort, this satisfying soup is perfect for busy weeknights or cozy weekends. Garnish with fresh parsley and a splash of zesty lemon juice for the ultimate finishing touch. Whether you're looking for a plant-based comfort food or a nutrient-dense meal, this Yellow Split Pea Soup is sure to please. Ideal for meal prep and freezer-friendly, it’s a versatile culinary staple you'll want to make again and again!
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Recipe Information
Ingredients
- 1.5 cups yellow split peas
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 3 cloves, minced garlic
- 6 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 0.5 teaspoons smoked paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
- 4 slices (optional for serving) lemon wedges
Instructions
Rinse the yellow split peas thoroughly under cold water until the water runs clear, then set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes or until the vegetables start to soften.
Stir in the minced garlic, ground cumin, turmeric powder, and smoked paprika, and sauté for an additional minute until fragrant.
Add the rinsed yellow split peas, vegetable broth, water, and bay leaf to the pot. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and let the soup simmer uncovered for 45-50 minutes, stirring occasionally to prevent sticking, until the split peas are tender and the soup has thickened.
Season the soup with salt and black pepper, adjusting to taste.
Remove and discard the bay leaf before serving.
Serve the soup warm, garnished with fresh parsley and a squeeze of lemon juice if desired.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 10.7 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1127 mg | 24% | |
*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.
