This soup is rich in protein, fiber, and essential nutrients, making it a wholesome, satisfying meal.
This yellow split pea soup is a comforting dish made from dried yellow split peas, simmered carrots, celery, and onions, and seasoned with bay leaves, cumin, turmeric and paprika. This soup is naturally creamy and rich, offering a slightly sweet, earthy flavor. It’s perfect for cold weather, providing warmth and nourishment. To complement yellow split pea soup, serve it with crusty bread or garlic toast for dipping, a fresh green salad for a light contrast, or a side of pickled vegetables to add a tangy flavor. This combination creates a balanced, satisfying meal that’s both healthy and delicious.
Ingredients
- 1 cup yellow split peas, soaked overnight, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaf
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Directions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened. Add carrots, celery, and bell pepper; cook for another 5 minutes.
- Add Spices: Stir in cumin, turmeric, and paprika, cooking for 1 minute until fragrant.
- Simmer: Add the yellow split peas, vegetable broth, diced tomatoes, and bay leaf. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, until peas are tender.
- Season: Remove the bay leaf. Season with salt and pepper to taste. For a creamier texture, you can blend part of the soup using an immersion blender.
- Serve: Garnish with fresh parsley or cilantro and serve warm.
This soup is rich in protein, fiber, and essential nutrients, making it a wholesome, satisfying meal.
Tip
You can add cubed, diced or shredded cooked ham, cooked bacon or cooked chicken to the soup for a different protein and flavor profile.