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Yellow Split Pea Soup


Bowl of split pea soup
Meike Bergmann/Stockbyte/Getty Images

This soup is perfect for cold days, lean budgets, or anyone looking for a heartily healthy vegan dish for lunch or dinner. Feel free to add other vegetables or spices to your taste; I've occasionally added chopped potatoes, or pieces of vegetarian meat substitutes to add other flavors and textures. I like to add red pepper and a bit of cumin to my soup for a bit of spice, but feel free to omit these for a more traditional pea soup.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: About 6-8 servings


  • 6 cups vegetable broth
  • 1 cup water, plus more if needed
  • 2 medium-sized onions, finely chopped
  • 2 stalks celery, finely chopped
  • 2 large carrots, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 1/2 cups dried yellow split peas
  • 1/2 t. salt, plus more to taste
  • 1/2 t. cumin (optional)
  • 1/2 t. ground red pepper (optional)
  • 1/4 t. freshly ground black pepper, or to taste


1. Place the broth, water, onions, celery, carrots, and garlic in a large stock pot over high heat. Bring the mixture to a boil. Add the dried split peas, turn down the heat, and simmer for 35-35 minutes, or until the vegetables are tender and the peas are very soft. Add the salt, cumin, red pepper, and black pepper. Using a potato masher or the back of a metal spoon, mash the peas for about 3-5 minutes, or until the soup is creamy, adding more water as necessary. (Alternatively, you can choose to puree a little more than half of the soup in a blender and then mix it with the un-pureed portion.) Add more salt and pepper to taste and serve hot with bread or rice.

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