Yellow Split Pea Soup

September 17, 2012 Published by Dina

In spite of being a summer person, I do like the change of seasons. Right now, as summer turns into fall, the leaves on the trees outside my kitchen are turning yellow and I am pulling out my signature long shawls to wrap around myself when going out at night. Same thing is happening in the kitchen and I find myself returning to the warm and comforting foods of cooler weather. A soup is simmering contently in a pot at the back of  the stove, bread dough is rising silently in a bowl in a quiet corner on the counter. The change in season shows itself outside and as well as in my kitchen.

September is exciting for foodies. For us food enthusiasts September is much like a beginning of a new year. Bright summer fruits and vegetables are being replaced by fall produce and gorgeous deep fall colours of reds, orange and browns begin to dominate the stalls at the market. Apples, squashes and pears are displayed alongside lingering summer fruits and vegetables. The very first blushing pomegranates are just showing up and flats of deep-purple figs (from California) are tempting, soft and plump. The last bags of summer cucumbers are hauled off by canning enthusiasts (not me) and I buy the last of the sun-riped tomatoes to keep in the freezer and use over the winter for soups and sauces.

The yellow split pea soup that is the subject of this post is very quick and easy to make and produces a hearty, country style, old fashion soup. I served it inside a hollowed-out bread bowl made from a small, round loaf of bread I bought at a local bakery. I drizzled the bread with olive oil and toasted it in the oven for just a few minutes before ladling the soup into it. It made for a fun presentation and a hearty, country style meal. With a nice crisp salad for us this is a a lovely weekend lunch or dinner. For more information on split peas check this site.


2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

1 cup chopped carrots

1 cup chopped celery, inner leaves

1/2 teaspoon turmeric

2 cups yellow split peas

8 cups water, vegetable or vegetarian chicken stock

Salt and pepper

2 tablespoons fresh dill, chopped, more for garnish


Small, round loaves of bread, one per person

Olive oil


Rinse the yellow split peas under running water, then cover with water and let sit 20 minutes or so. Drain before proceeding with the recipe.

Heat oil in a large pot, add onion and cook until soft and translucent but do not let it brown.

Add garlic and cook a minute or so until fragrant, not allowing it to brown.

Add the carrots and celery and cook a couple of minutes allowing them to soften a bit.

Add the turmeric and stir to blend.

Add the split peas and 6 cups of stock or water and bring to a boil. Lower heat to a steady simmer and continue cooking about 30 minutes or until the soup is cooked through. You can add the remaining 2 cups water as needed during the cooking.

When soup is almost ready add the salt and pepper to taste as well as the fresh dill.

When soup is cooked through you can puree it using an immersion blender. I tend to puree it but not completely as I prefer to leave a little texture in this soup.

To make the bread bowl: slice off the top 1/3 off the round loaf. Scoop out the crumb to create a nice deep bowl. Don’t throw away the crumbs. You can chop them in a food processor to make bread crumbs and keep them in a bag in the freezer for another use. Drizzle a little olive oil over the rim and inside the bread bowl. Place in a 350℉ oven for a few minutes just to crisp the bread up a bit.  When ready, remove from oven and set on a plate.

To serve: ladle the soup into the bread bowl, garnish with additional dill and drizzle a little olive oil over.

Serve immediately.

Yellow split pea soup
Dried yellow split peas
Trail’s End, early fall
September at Trail’s End



  • This looks absolutely amazing! I will be trying this recipe tonight for dinner and I’m hoping my grandmother would love it and I’m hoping she would eat more. She hasn’t been eating enough lately. I will be making this for her.

  • Beatriz says:

    I like the fact that these soup is easy to make but this article is published in Simply Vegan and you are suggesting “chicken stock”….I don’t think that is right.

    • Dina says:

      Hi Beatriz, are you referring to “finding vegan”? I haven’t heard of “simply vegan”. In any event, you are right, I should be more clear. By chicken stock I mean vegetarian chicken flavored stock base. I sort of assumed that vegans would understand that. I will however clarify that in the recipe. Thanks for the comment.

  • Katie says:

    Came across your site and can’t wait to try this recipe. Just checking- are the yellow split peas raw and cook as the soup cooks?


    • Dina says:

      Hi Katie, thanks for dropping by. The split peas are dried legumes and after rinsing them you cook them in/together with the soup. Because they are already split they do not take too long to cook. The amount of water they absorb depends on the split peas you have on hand so have some extra stock or water to add as needed to create the desired consistency in the soup. It’s a very easy one to make and is delicious and nutritious. I added an image of the split peas to the post so you can see them. I also added a link to a site that offers good information about them. Here it is for your convenience: live
      Let me know how it turns out.

  • bellini says:

    Comfort foods ar taking over the kitchen, and nothing is as satisfying as a creamy bowl of warming soup.

    • Dina says:

      Hi Val, thanks for stopping by. With new “stuff” available every season, there is no reason for monotony in the kitchen. Paying attention to seasonal foods is very inspiring for foodies.