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Creamy Yellow Split Pea Soup

Creamy Yellow Split Pea Soup
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Incredibly creamy soup with subtly sweet, earthy flavor. The yellow split peas break down naturally to create a velvety texture without any cream. Perfect for meal prep and naturally vegan.

Ingredients

Scale
  • 2 tablespoons olive oil (or butter for a richer, non-vegan version)
  • 2 large yellow onions, finely chopped (about 2.5 cups)
  • 4 medium carrots, peeled and finely chopped (about 2 cups)
  • 3 celery stalks, finely chopped (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 pound (16 ounces) dry yellow split peas, rinsed and picked over
  • 8 cups (2 quarts) low-sodium vegetable broth (or chicken broth if not vegetarian)
  • 2 bay leaves
  • 1.5 teaspoons kosher salt (or to taste)
  • ½ teaspoon freshly ground black pepper (or to taste)
  • 1 tablespoon fresh lemon juice (optional, but highly recommended)
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Place the dry yellow split peas in a fine-mesh sieve. Rinse them thoroughly under cold running water for about 30 seconds. Pick through them carefully to remove any small stones, debris, or discolored peas. Set aside in a bowl.
  2. In a large pot or Dutch oven (at least 5-quart capacity), heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onions, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened and the onions are translucent with golden edges.
  3. Add the minced garlic, dried thyme, and smoked paprika to the pot. Stir constantly and cook for another 60 seconds until fragrant. Don’t let the garlic burn.
  4. Add the rinsed split peas, vegetable broth, and bay leaves to the pot. Stir everything together, scraping up any browned bits. Increase the heat to high and bring the soup to a rolling boil.
  5. Once the soup reaches a rolling boil, reduce the heat to low. Cover the pot, leaving the lid slightly ajar. Let the soup simmer gently for 60 to 90 minutes. Stir occasionally (every 15-20 minutes), scraping the bottom of the pot. The soup is ready when the peas are tender and have started to fall apart completely, looking thick and porridge-like.
  6. Remove the pot from the heat and remove the bay leaves. Using an immersion blender, blend the soup directly in the pot until it reaches your desired consistency. For a velvety soup, blend thoroughly for 60-90 seconds. For more texture, pulse until mostly smooth.
  7. Return the soup to low heat if needed. Stir in the kosher salt and black pepper. Taste and adjust. Stir in the optional fresh lemon juice to brighten the flavors.
  8. Ladle the hot soup into bowls. Garnish with fresh chopped parsley or chives for color and freshness.

Notes

  • Yellow split peas have a milder, sweeter flavor than green split peas. Do not soak them beforehand as they cook relatively quickly.
  • Don’t skip the sauté step for building deep flavor. The lemon juice at the end brightens all the flavors beautifully.
  • For smoky flavor without ham, use smoked paprika (as in recipe) or add a few drops of liquid smoke.
  • Soup thickens considerably when refrigerated. Simply thin with additional broth or water when reheating.
  • Let soup cool to room temperature before storing in airtight containers.

Nutrition

Find it online: https://www.benefitiany.com/creamy-yellow-split-pea-soup/