Yellow Split Pea Soup

July 2024 · 5 minute read

Yellow split peas fill this cozy soup with plant-based protein, cashews add richness, and smoked paprika and fresh corn give it a sweet, smoky flavor.

vegan / gluten free / soupsJump to recipe

Yellow split pea soup

Until I tried this yellow split pea soup from Gena Hamshaw’s cookbook Power Plates, I didn’t think split peas were something to get excited about. I’d only ever had them when I was growing up, in classic split pea soup. You know, the kind that’s cooked with chicken stock and a ham hock and that’s really not my thing. This recipe takes the best parts of that traditional soup – smoky flavor, tons of plant-based protein – and heads in a totally new direction. It’s 100% vegan, sweet and savory, creamy, cozy, and totally delicious.

If you’ve never cooked with yellow or green split peas, they’re very similar to lentils. Unlike most dried beans, there’s no need to soak them before you cook them, and they become soft and tender in under an hour on the stove. They make this soup thick and creamy without using actual cream, and as I mentioned above, they add plenty of plant-based protein, too. Thanks to the split peas, this soup is hearty and comforting, but in a light, feel-good way.

Yellow Split Pea Soup Recipe Ingredients

 I like to think of this yellow split pea soup as a plant-based riff on corn chowder. Here’s what’s in it:

Sauté the aromatics, add the potato, split peas, broth, corn, paprika, and salt, and simmer until the peas are tender, about 45 minutes. Puree half the soup and return it to the pot, and stir in the cashew cream and apple cider vinegar. Season to taste with salt and pepper, and serve hot! Find the full recipe below.

Yellow Split Pea Soup Serving Suggestions

Thanks to the protein-packed split peas and rich cashew cream, this soup is hearty enough to be a meal on its own. I like to top it with crispy coconut bacon, chives, and fresh parsley and serve it with a hunk of good crusty bread like this easy no-knead bread.

You could also serve it as a side with avocado toast or a hearty salad like my kale salad, broccoli salad, or Caesar salad.

Store any leftovers in the fridge for up to 5 days or freeze them for several months. Check out this post for my best freezer meal tips and recipes!

More Favorite Soup Recipes

If you love this yellow split pea soup, check out Power Plates! It’s full of 100 well-balanced vegan meals like hearty salads, grain bowls, soups, stews, and healthy pastas. I have my eye on the Curried Tomato Stew with Chickpea Dumplings and the Korean Tempeh Bowls with Broccoli and Brown Rice.

In the meantime, try one of these delicious soup recipes:

Or find more of my favorite soups here!

Yellow Split Pea Soup

rate this recipe:4.96 from 46 votesPrep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Serves 5Save Recipe Print RecipeThis yellow split pea soup is a vegan riff on corn chowder! It's sweet and smoky, cozy, creamy, and totally delicious. Adapted from Power Plates by Gena Hamshaw.

Ingredients

Cashew Cream (makes extra)

Toppings options:

Instructions

ncG1vNJzZmivp6x7rbvVnpinnJyaurC60meaqKVfrrKtuM6wZKyonJ7BbrzEmmSsp6WlfKS7zKacp6xdpa6osYxrZg%3D%3D