Yellow Split Pea Soup Recipe

4 1
Publisher Photo

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."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

Ingredients

  • 1 large onion, coarsely chopped
  • 1 large celery rib with leaves, chopped
  • 1 tablespoon olive or canola oil
  • 1 tablespoon stick margarine
  • 6 cups chicken broth
  • 1 pound dry 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

Directions

In a large saucepan, saute onion and celery in oil and margarine 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. 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

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 large onion, coarsely chopped
  • 1 large celery rib with leaves, chopped
  • 1 tablespoon olive or canola oil
  • 1 tablespoon stick margarine
  • 6 cups chicken broth
  • 1 pound dry 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
  1. In a large saucepan, saute onion and celery in oil and margarine 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. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forYellow Split Pea Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review