Yellow Split Pea Soup Recipe

Be the first to add a review
4 1
Publisher Photo
"This is a great new twist on traditional pea soup," remarks Lynn Jurss of Thousand Oaks, California. "It tastes wonderful and has a sunny yellow color."
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 6 servings


  • 1 large onion, coarsely chopped
  • 1 large celery rib with leaves, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 6 cups chicken broth
  • 1 pound dried yellow split peas
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 1/4 cup pistachios

Nutritional Facts

1 cup: 374 calories, 7g fat (1g saturated fat), 0 cholesterol, 959mg sodium, 57g carbohydrate (0 sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable.


  1. In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender.
  2. Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios. Yield: 6 servings.
Originally published as Yellow Split Pea Soup in Taste of Home December/January 2001, p17

Reviews for Yellow Split Pea Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image