Yellow Split Pea Soup

This yellow split pea soup is so easy to make and it’s packed with tons of delicious plant-based protein. It’s made with just a handful of pantry ingredients and after a bit of chopping, you’ll have this simmering on the stovetop or cooking in the pressure cooker in no time!

Are yellow split peas good for you?

Yellows split peas are a great source of fiber and protein. If you’re a vegan or vegetarian, it’s an excellent way to get lots of plant-based protein. I buy them in the bulk bins, so they’re also affordable. I always keep a bag in the pantry and this soup is the ultimate pantry staple dinner!

What’s the difference between green split peas and yellow split peas?

Not much! Both yellow and green split peas are full of protein and fiber. They have similar cooking times, too! Green split peas tend to have a slightly sweeter flavor. You can actually use either type of split pea in this recipe. I used yellow, which is why my soup is more golden in color.

What’s the best way to serve yellow split pea soup?

Sometimes I’ll serve this soup with a salad or a loaf of crusty bread, but it’s pretty filling on its own! It also reheats well, so it’s perfect to make on Sunday and then dish out for lunch during the week.

Yellow Split Pea Soup

★★★★★ 5 from 5 reviews

• Author: Liz Thomson
• Prep Time: 10 mins
• Cook Time: 60 mins
• Total Time: 1 hour 10 minutes
• Yield: 8 cups 1x
• Category: Soup
• Method: Stovetop/Instant Pot
• Cuisine: Soup

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Description

This delicious yellow split pea soup is an easy pantry staple dinner. Loaded with protein and fiber, this budget-friendly dinner is a great meal prep recipe!

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Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/3 cup chopped carrot
• 1 medium white onion, diced
• 6 cups vegetable broth (see note)
• 2 cups dried yellow split peas, rinsed
• Salt & pepper to taste

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Instructions

Stovetop Directions

1. Heat the olive oil over medium heat for 1 minute
2. Add the onions and carrots and cook over medium heat for 7 minutes until the onions started getting soft and translucent. Stir frequently so they don’t brown.
3. Add the garlic and continue to cook for 1 minute.
4. Add the vegetable stock and split peas.
5. Let simmer for about a hour or until the peas are soft.
6. Using an immersion blender, blend the soup until it’s chunky. If you don’t have an immersion blender, you can do it in a blender or food processor. Just let the soup cool slightly before blending.
7. Add salt and pepper to taste

Instant Pot/Pressure Cooker Directions

1. Using the “sauté” option, heat the olive oil over medium heat for 1 minute
2. Add the onions and carrots and cook over medium heat for 7 minutes until the onions started getting soft and translucent. Stir frequently so they don’t brown.
3. Add the garlic and continue to cook for 1 minute.
4. Add the vegetable stock and split peas.
5. Set the pressure cooker on manual for 16 minutes.
6. After 16 minutes, quick-release the pressure.
7. Once the pot has depressurized, remove the lid and stir the soup. If you want a smoother consistency, blend with an immersion blender until smooth.
8. Add salt and pepper to taste, if needed.

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Notes

I prefer to use “not-chicken” broth for this type of recipe. Edward & Sons and Imagine Foods are both great! But you can use vegetable broth, if you prefer.

Also, the main difference between green and yellow split peas is the color, so feel free to use whatever you have on hand!

Keywords: yellow split pea soup

Craving more vegan soup recipes? Here are a few of my other favorites!

• Chickpea Noodle Soup
• Tomato and Rice Soup
• Vegetarian Taco Soup

What’s your favorite kind of soup?

This post was originally published in October 2012. Updated November 2019.