Pappy's Pantry Yellow Split Pea soup

March 22, 2011
2 Ratings
  • Serves 4-6
Author Notes

This is a simple soup. It does take some time to cook and will require regular stirring but there is very little preparation and few ingredients. Its a comforting, cheap meal that freezes well. - Jaynerly —Jaynerly

Test Kitchen Notes

Here we have the paradigm of bean soups, the basic shape which is the foundation for any and all of them. The instructions worked perfectly and made me mindful of each step. The onions and carrots smelled wonderful as they released their vegetable aromatics; the timing for the split peas to reach pureeing stage was just an hour; and the color is spectacular, a peachy-salmony shade. I went easy on the salt and pepper, then gave in to the urge and added a little Cholula hot sauce to my bowl. I'll come back to this recipe to play around with seasonings, more vegetables, other ingredients to reinvent it on its solid foundation -- or just keep it as is to warm body and soul. - susan g —susan g

What You'll Need
  • 8 ounces dried yellow split peas
  • 5 ounces carrots, chopped
  • 1 onion
  • 2 tablespoons vegtable oil
  • 1 liter vegetable stock
  • 2-3 bay leaves
  • salt and pepper
  1. Soak the dried yellow split peas overnight in cold water.
  2. Drain and rinse the split peas.
  3. Heat the oil. Gently fry the carrot and onion together in a large sauce/stock pan. This is not to brown but just to add flavor. When the onions start to become translucent add the drained split peas and the vegetable stock and bay leaves.
  4. Bring to the boil and boil rapidly for 10 minutes then simmer until the split peas are cooked through. Now I find that the times differ - I'm not sure why. Sometimes it takes 45 minutes for the split peas to soften, other times more than an hour. Use your judgement here but you may need to top up the stock so the soup doesn't boil dry and stir regularly!
  5. Fish out the bay leaves. Puree the soup with a blender or stick blender. If too thick you may need to add a little more stock. Add salt and pepper to taste.

See what other Food52ers are saying.

  • Scribbles
  • tastysweet
  • TiggyBee
  • susan g
    susan g
  • Jaynerly

9 Reviews

Scribbles December 12, 2014
Split pea soup is one of my favorites. My Mom always made hers with ham hocks while my Dad did his version with the Thanksgiving Turkey carcass. Since I didn't cook the Thanksgiving meal this year I had no carcass. Today I purchased 2 turkey wings and 2 backs from the butcher and have a pot simmer on the stove right now. It's basically this recipe with turkey, I also add celery. Yummy! No need to puree.
emcsull March 15, 2014
does anybody puree this, or just leave the beans whole ?
susan G. March 15, 2014
Step 5, puree is recommended. Sometimes a good stir or a few minutes with a potato masher will do.
Jaynerly March 18, 2014
I do puree this. By the time the split peas are cooked through they are so soft you could leave them whole for a chunky soup if that is your preference or as Susan said a potato masher will do.
tastysweet February 12, 2012
I think I would add a ham hock to this. Just used to pea soup with bits of ham and some of that ham flavor from the bone. Any one made it this way?
Chris P. April 23, 2020
I am making it with ham chunks and bone now, ill let you know how it turns out, i like the yellow color, im not going to puree tis, the peas plumped up good overnight in cold water
enozar January 1, 2012
This is so simple, but so very good! I made it with green peas (what I had in the house), and we ate it Swedish style, with a good spoonful of mustard in the bowl. Thanks for sharing!
TiggyBee April 18, 2011
I can't believe I missed this recipe 1st time around! I love yellow split peas, they're simply simple and wonderful. Thanks!
FoodieGoesHealthy March 25, 2011
Thanks for the tips on getting those split peas to cook all they way through. I've been having trouble.