Yellow Split Pea Soup - Creamy and Delicious!

Yellow Split Pea Soup is every bit as creamy and enjoyable as (Green) Split Pea Soup ~ and equally simple to prepare. I love the golden color, and it’s slightly more sweet and nutty or earthy flavor.  

Perhaps the golden color inspires more sweet and earthy spices? Like a little more (bright golden) turmeric or sweet yellow curry, along with a little garam masala, a classic Indian spice blend ~ typically consisting of coriander, cardamom, fennel, black pepper, clove, cinnamon, nutmeg, and possibly ginger or other spices ~ which lend a distinct, earthy aroma and flavor, with a hint of warmth. Perfect on a fall day!

Health Benefits of Yellow Split Peas & Other Pulses

One cup of cooked yellow split peas contains 231 calories, 16g protein, 41g carbs, >1g fat, 21g fiber, 710g potassium, 71g Magnesium, 10mcg Vitamin K, 27mg Calcium, 2mg zinc, 127mcg folate, and is a good source of several B vitamins, Manganese, amino acids, and more.

Clearly split peas pack in the nutrients!

In my  Vegan Split Pea Soup recipe post (moving it over from a blog I no longer use; will be published here, next) I linked to a few research studies highlighting just a few of the health benefits from increased consumption of pulses (beans, legumes and split peas), including increased satiety and weight management, the cholesterol lowering effects of dried beans plus the blood pressure lowering effects from split peas, and the antioxidant, anti-inflammatory and immunomodulating properties specific to yellow split peas.

In fact, consumption of legumes is associated with increased lifespan, the most important dietary predictor of survival in older people of different ethnicities, according to this study in Pub Med.

The high protein and fiber, low sodium and fat content of this Yellow Split Pea Soup make it an ideal meal for dieters. It will warm you up, and keep you satisfied and balanced until your next meal.

With all that motivation in mind, let’s cook up a pot of Yellow Split Pea Soup!

Feel free to add any other optional vegetables you prefer. 

You can certainly use green split peas instead of yellow for this recipe.  In fact, all my photos of the Yellow Split Pea Soup had some type of issue loading, so you'll see Green Split Pea Soup with Kale and a side of Vegan Cornbread in the pictures below.

I added chopped cucumber again, similar to the Split Pea Soup recipe, as I had two left to use up. I also like this soup with either chopped turnip or rutabaga for a more fall weather soup.

If you have some QB Kale or other greens already prepared, you can chop them up and add them to your serving bowl.

Be sure to read the few notes at the end of the recipe.

Split Pea Soup w/ Kale (Made with green split peas)

Split Pea Soup with Low-fat Vegan Cornbread

Yellow Split Pea Soup Recipe Ingredients 

• 1&1/2 cups yellow split peas 
• 1 3-4 inch piece of kelp / kombu
• 1 large bay leaf
• 2 tsp. ghee + 1 tsp. black mustard seeds (optional, see notes.)
• 1 leek, sliced, and/or 1/2 large sweet onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and sliced or chopped
• 2 pickling cucumbers, peeled, seeded and chopped, optional but good!
• 1-2 small turnips, chopped, optional
• 2-3 cloves garlic, minced
• 1/2-1 tsp. fennel seeds, optional but aids digestion
• 2+ tsp. sweet yellow curry powder or turmeric
• 2+ tsp. garam masala
• Tiny pinch of hot chili powder or cayenne pepper, or few drops lower sodium hot sauce, optional
• Salt-free seasoning or a pinch of salt and/or black pepper to taste
• 3/4-1 tsp. white miso paste per serving bowl
• Garnishes: Chopped cilantro and/or parsley, or thin sliced scallion

Yellow Split Pea Soup Recipe Steps

STEPS:

• Rinse and sort yellow split peas, then cover in water by at least double to let soak 1 hour to overnight.
• When ready to cook, drain peas, then place in stock pot with fresh water to cover by at least double.
• Bring to boil. You may want to skim off any white foam that surfaces (helps reduce gas!)
• Lower heat to medium, and add all ingredients up to, but not including garam masala.
• Let simmer mostly covered about 40 minutes, until peas are soft, checking half way through to make sure there’s enough liquid. Add more water if not. (I like having a tea kettle of recently boiled water nearby for the occasion.)
• Add garam masala and optional pinch of chili powder or cayenne pepper, and optional salt-free seasoning or pinch of unrefined sea salt and black pepper. Stir, and let simmer another 5-10 minutes. (The miso paste will provide the final hit of salt when serving)
• When ready to serve your Yellow Split Pea Soup, ladle soup into serving bowls.  Add 1 tsp. miso per serving bowl using a spoon, then, mash the miso paste into the soup using the back of a second spoon, or by mashing miso into the side of the bowl.  Stir to combine.  Garnish with fresh herbs.

Notes:

• The soup will taste even better the next day. When reheating leftovers, wait to add miso paste (to each serving bowl, or into the pot) once heated. Stir in, then let simmer on low for another 1-2 minutes. Avoid boiling miso paste or the live enzymes will be destroyed.
  
  
• SLIGHTLY LESS SIMPLE METHOD: To add a bit of richness: Cook yellow split peas with seaweed and bay leaf. Separately, sauté vegetables in about 2 tsp. light, unrefined cooking oil like sesame or high oleic sunflower oil, then add to soup. For more warmth, add black mustard seeds after the onion has begun to soften; stir, and let the seeds release heat in the oil for about a minute before adding the remaining ingredients.
  
  
• Previously Quick Boiled (QB) Kale or other Greens, can be added the last minute or two, prior to serving to heat through (or just add some directly to your serving bowl.)

You may also want to try my Vegan Split Pea Soup Recipe, topped with Dulse for a healthy, smoky flavor.  

Click here for meal prep tips and recipes, and my favorite savory vegan condiments.