More Great Recipes: Main Dish


Yellow Split Pea Soup Recipe


User Avatar
Member since 2007
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

I wrote this version of the soup instructing you to cook the split peas separately, this way if you want to double the amount of split peas you cook, you can save half for some other use. You can use a vegetable stock if you like in place of the water. I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores), I use about 1/2 of one cube in a soup like this to kick things off - it makes a nice, light but flavorful broth. If you want to go 2% on the Greek yogurt, that is fine. You can find yellow split peas in the bins at many Whole Foods Markets (or natural food stores).


Ingredients You'll Need

2 cups dried split yellow peas, picked over and rinsed
6 cups water

1 tablespoon extra virgin olive oil
2 large onions, chopped
1/2 teaspoon fine-grain sea salt
3 cups water

1 7-ounce container of greek yogurt
1/2 cup shredded unpeeled cucumber, (deseed before shredding)
1 clove garlic, mashed and minced
scant 1/4 cup fresh mint, chopped
big pinch of salt

chopped olives
more olive oil to drizzle


Directions

Bring 6 cups of water to a boil in a large saucepan, add the yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.


Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the cooked split peas and stock/water. Bring to a simmer and let cook for a few minutes. Now remove from the heat. Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Give the soup a taste, if it needs more salt, add more a bit at a time until the flavor of the soup really pops.


In the meantime make the yogurt topping by mixing together the yogurt, cucumber, garlic, mint, and salt. Set aside.


Ladle soup into bowls or cups, and serve each with a generous dollop of the yogurt, a drizzle of olive oil, a touch of chopped mint (any that was left on the cutting board), and a sprinkling of black olives.


Questions, Comments & Reviews


Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11878 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51222 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!