This yellow split pea soup soup is hearty, satisfying, and loaded with flavor. It's also super easy to make in one pot. Pair it up with some crusty bread for a comforting meal that everyone will love. It's vegan and gluten-free too!
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium celery stalks, diced
- 2 medium carrots, sliced
- 4 garlic cloves, minced
- 7 cups vegetable broth
- 1 pound dried yellow split peas
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 medium russet potato, diced (½ inch)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Once the oil is hot, add the onion, celery, and carrots. Sweat the vegetables for about 10 minutes, stirring often, until they begin to soften.
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Stir in the garlic and cook it with the vegetables for about one minute, stirring constantly, until it becomes very fragrant.
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Stir in the broth, split peas, cumin, smoked paprika, and potato. Raise the heat to high and bring the liquid to a boil.
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Lower the the heat so that the broth is cooking at a low simmer. Cover the pot and allow the soup to simmer until the vegetables are soft and the split peas are creamy, 45 to 60 minutes (Notes 1 and 2). Make sure to occasionally uncover the pot and give the soup a stir.
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Remove the pot from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.
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Ladle into bowls and serve.
- The simmer time will depend on what consistency you like for your soup. Cooking the soup longer will give it a creamier texture, while cooking it more briefly will retain some texture in the split peas.
- If you'd like a thicker soup, you can let it simmer for a few minutes with the lid removed at the end of cooking to reduce the liquid a bit. If you'd like it thinner, add some extra broth.