As winter soups go, split pea is definitely in the stick-to-your-ribs category.
Recently, I discovered that green split peas also come in a yellow variety. Simmer these along with a handful of Indian spices, and you have a bright, filling vegetarian supper.
Yellow Split Pea Tips
Look for yellow split peas at any well-stocked grocery store, especially one with a good selection of Indian ingredients. Store any split peas not used for this recipe in an airtight container in a cool place and use with a year.
How to Make Yellow Split Pea Soup
Develop the flavor in this simple soup by cooking some onion, celery, garlic, and fresh ginger in the pot before adding the spices (turmeric, cumin, and coriander!).
Stir the yellow peas into the mixture, then let this soup simmer for a full hour and a half.
The peas grow in the pot (and they thicken even more if you store the soup overnight), so add more water whenever you need to maintain a soupy consistency.
Soup should nourish and warm you in the chilly months. Bowls of yellow split peas, garnished with yogurt or sour cream, a sprinkle of cilantro, and pepitas for salty crunch, fill the belly in the most pleasant way.
- Don't add the lemon until after the peas have fully softened. The acid in the lemon may prevent the beans from softening.
- If the soup gets too thick while cooking, add a little more water.
- To up the bright yellow in the soup, add a little extra ground turmeric.
How to Store and Reheat Split Pea Soup
Refrigerator: Cool the soup and store tightly covered for up to 1 week. Reheat on the stovetop until heated through.
Freezer: Freeze in a freezer-safe zipper bag or container for up to 3 months. Defrost in the refrigerator and reheat on the stovetop until heated through. Or, warm frozen soup slowly in a saucepan over low heat.
More Hearty Vegetarian Soups to Try
- Vegetarian Tortellini Soup
- Broccoli Cheddar Soup
- Pasta e Fagioli
- Easy Tuscan Bean Soup
- Farro, Mushroom and Spinach Soup
Yellow Split Pea Soup
If you're having trouble with split peas that don't seem to soften despite hours of simmering, the likely cause is old or expired split peas. Even if you just bought your split peas, who knows how long they've been sitting on the shelf — or in a warehouse before they were on the shelf! Our best advice is to purchase split peas from a reputable grocery store where it seems like turnover on beans and legumes is high. These stores are more likely to have reliably fresh split peas.
2 tablespoons olive oil
1 large onion, finely chopped
1 rib celery, finely chopped
1 clove garlic, finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1/4 teaspoon freshly ground black pepper, or to taste
1 jalapeño or other hot pepper, cored, seeded, and finely chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pound (2 1/4 cups) yellow split peas
2 quarts (8 cups) water, or more if needed
1 bay leaf
1/2 teaspoon kosher salt, or to taste
Juice of 1/2 lemon (about 4 tablespoons), or more to taste
1/2 cup yogurt or sour cream, to serve (omit if making a vegan soup)
2 tablespoons chopped fresh cilantro, to serve
3 tablespoons roasted, salted pepitas, to serve
Sauté the vegetables and seasonings:
In a soup pot over medium heat, warm the oil. When the oil is hot, add the onion, celery, garlic, ginger, and pepper. Sauté, stirring often, for 8 minutes, until the onions are looking translucent and softened.
Add the hot pepper and spices:
Stir in the jalapeno (or other hot pepper), turmeric, cumin, and coriander. Cook, stirring constantly, for 2 minutes.
Stir in the split peas:
Continue stirring until they are coated with the onion/celery mixture.
Add the water and boil:
Pour in the water and bring to a boil, stirring. Add the bay leaf.
Simmer the soup:
Cover the pot and let the soup bubble gently for 1 1/2 hours, until most of the split peas have fallen apart and are tender.
Stir the soup occasionally. If the soup looks like it has broken down at this point, add the salt, stir and cook for another 30 minutes until the soup looks thick and creamy, then move on to step 6.
If your split peas still feel firm, cook for an additional 30 to 60 minutes (2 1/2 to 3 hours total cooking time) before adding the salt. Add more water if the soup seems too thick.
Add the lemon juice and taste for seasoning:
Once the split peas are tender, add the lemon juice, plus additional salt and black pepper to taste. Stir to combine.
Serve the soup:
Ladle into bowls and garnish with yogurt or sour cream, cilantro, and pepitas.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 21g||73%|
|Total Sugars 10g|
|Vitamin C 8mg||38%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|