Yellow Split Pea Soup
This hearty, golden-hued soup transforms humble yellow split peas into a velvety, satisfying meal that's perfect for chilly autumn evenings. With its naturally sweeter, milder flavor profile that pairs beautifully with savory ham and aromatic herbs, this nutritional powerhouse delivers exceptional protein and fiber in every bowl.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
Ingredients
- 2 cups dried yellow split peas rinsed and sorted (400g)
- 1 ham bone or 1 cup diced ham optional for vegetarian version
- 1 large yellow onion finely diced (about 1½ cups)
- 3 medium carrots peeled and diced (about 1 cup)
- 2 celery stalks diced (about ½ cup)
- 4 garlic cloves minced
- 1 tbsp olive oil
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 8 cups low-sodium chicken or vegetable broth
- salt and freshly ground black pepper to taste
- 2 tbsp fresh lemon juice
- fresh parsley for garnish
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery, cooking until the onions become translucent (about 5-7 minutes). Stir occasionally to prevent browning.
- Add the minced garlic, dried thyme, and smoked paprika to the vegetable mixture. Stir continuously for 30-60 seconds until fragrant.
- Add the rinsed yellow split peas to the pot, stirring to coat them with the aromatic oil mixture. Pour in the broth, add the bay leaves, and if using, add the ham bone or diced ham.
- Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially, allowing some steam to escape. Cook for 60-75 minutes, stirring occasionally to prevent sticking. The soup is ready when the peas have broken down and the texture is creamy yet with some texture remaining.
- Remove the ham bone (if using) and bay leaves. If using a ham bone, remove any meat from the bone, chop it, and return the meat to the soup. Stir in the fresh lemon juice. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- Unlike many legumes, yellow split peas don't require pre-soaking before cooking.
- The soup will thicken considerably when chilled; thin with broth when reheating.
- For a vegetarian version, omit the ham and use vegetable broth. Add 1 tablespoon of liquid smoke or extra smoked paprika for depth of flavor.
- This soup freezes exceptionally well for up to 3 months.
- Add salt in the final 15 minutes of cooking to ensure the peas soften properly.
- The soup will thicken considerably when chilled; thin with broth when reheating.
- For a vegetarian version, omit the ham and use vegetable broth. Add 1 tablespoon of liquid smoke or extra smoked paprika for depth of flavor.
- This soup freezes exceptionally well for up to 3 months.
- Add salt in the final 15 minutes of cooking to ensure the peas soften properly.
Nutrition
Calories: 285kcalCarbohydrates: 45gProtein: 18gFat: 4gSaturated Fat: 0.5gSodium: 540mgPotassium: 710mgFiber: 18gSugar: 5gIron: 3.2mg
Tried this recipe?Let us know how it was!