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!
Ingredients
Scale
- 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
Instructions
Stovetop Directions
- Heat the olive oil over medium heat for 1 minute
- 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.
- Add the garlic and continue to cook for 1 minute.
- Add the vegetable stock and split peas.
- Let simmer for about a hour or until the peas are soft.
- 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.
- Add salt and pepper to taste
Instant Pot/Pressure Cooker Directions
- Using the “sauté” option, heat the olive oil over medium heat for 1 minute
- 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.
- Add the garlic and continue to cook for 1 minute.
- Add the vegetable stock and split peas.
- Set the pressure cooker on manual for 16 minutes.
- After 16 minutes, quick-release the pressure.
- 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.
- Add salt and pepper to taste, if needed.
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!