Yellow Split Pea Soup

4.84 from 6 votes

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: American

Servings:

Calories: 365kcal

Author: Alissa Saenz

Ingredients

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

US Customary - Metric

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. 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. Add the garlic and cook it with the vegetables for about one minute, stirring constantly, until it becomes very fragrant.
Stir in the broth, split peas, cumin, smoked paprika, and potato. Raise the heat to high and bring the liquid to a boil.
Reduce the heat to a 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.
Remove the pot from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.
Ladle into bowls and serve.

Notes

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.

Nutrition