Yellow Split Pea Soup
A pot of yellow split pea soup simmering on the stove is one of the easiest ways to turn simple pantry ingredients into a hearty meal. As the split peas cook, they soften and break down into a naturally thick, smooth texture that gives the soup it’s satisfying substance. This savory, old-fashioned soup delivers a filling bowl with real depth of flavor.
Savory yellow comfort in a bowl
When I came across a bin of yellow split peas at a small Amish store while living in Maine, I immediately knew they were destined to become a pot of yellow split pea soup. As they cook down, those bright peas turn into a thick, satisfying soup that looks like sunshine in the bowl on a cold winter day.
Soups like this have always had a place in my kitchen, right alongside other comforting bowls like homemade pork chop stew, traditional French celery soup, and classic red cabbage soup. They’re the kind of practical, from-scratch meals that turn simple pantry ingredients into a hearty pot of soup.
Serve this yellow split pea soup with homemade butter crackers, baked cornbread crackers, or everything seasoning crackers, and it quickly becomes a full, satisfying meal.
Recipe ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Yellow split peas: These dried peas give the soup its bright yellow color and create the thick, smooth texture that defines this soup. If yellow split peas are unavailable, green split peas can be substituted and will produce the same hearty texture.
- Chicken broth: Broth forms the savory base that carries the flavor of the soup. Using a well-made broth gives the finished soup deeper flavor, which is why I recommend starting with something like simple homemade chicken broth whenever possible.
See the recipe card for full information on ingredients and quantities.
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How to make yellow split pea soup
Step 1: Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped carrots and onions and cook them gently, stirring occasionally, until the onions soften and turn translucent. Taking a few minutes to properly sauté the vegetables develops their natural sweetness and creates the first layer of flavor for the soup.
Step 2: Add the pressed garlic, dill, basil, black pepper, salt, and cumin to the pot. Stir them into the softened vegetables and cook for about 1 minute. This short cooking time allows the garlic and dried herbs to release their aroma and flavor while preventing the garlic from browning.
Step 3: Stir the yellow split peas into the pot so they are well coated with the seasoned vegetables. Pour in the chicken broth and scrape the bottom of the Dutch oven with a spoon to loosen any flavorful bits from the sautéing step. Bring the mixture up to a gentle simmer.
Step 4: Let the soup simmer for about 1 hour, stirring occasionally as it cooks. As the split peas soften, they will begin to break down and naturally thicken the soup. The soup is ready when about half of the peas have lost their shape and the broth has thickened into a hearty, smooth consistency.
Top tips
- Rinse the split peas before cooking: Dried split peas are an agricultural product and often carry a light coating of field dust from harvesting and processing. Place them in a colander and rinse them under cool running water, stirring them with your hand so any debris washes away before they go into the pot.
- Stir the pot occasionally once the soup begins to thicken: Early in the cooking process the soup is fairly loose, but as the peas soften and the broth thickens, the mixture can settle toward the bottom of the pot. A quick stir every so often helps keep the soup moving and prevents thicker portions from sticking.
- Adjust the consistency near the end of cooking: Split pea soup should be thick and hearty, but still spoonable. If it becomes thicker than you prefer, stir in a small amount of additional chicken broth until it reaches the texture you like.
- Expect the soup to thicken as it rests: Like many legume-based soups, yellow split pea soup continues to thicken after cooking. If you’re reheating leftovers, adding a splash of broth while warming the soup will bring it back to the same smooth consistency.
Other recipes you’ll love
If you loved this soup recipe, give these other great soup recipes a try too!
Rustic Tortellini Soup Recipe
Traditional Italian Zucchini Soup Recipe
Old-Fashioned Chili Recipe From Scratch
Bieler’s Broth Recipe
Traditional Ukrainian Mushroom Soup Recipe
Acorn Squash Soup
Old-Fashioned Soups From Scratch
Thanksgiving recipe collection
Savory Yellow Split Pea Soup
Ingredients
- 1 tablespoons olive oil
- 1 medium onion chopped
- 3 carrots peeled and chopped
- 2 large garlic cloves pressed
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cumin powder
- 3 cups yellow split peas rinsed
- 6 cups chicken broth
Instructions
- Heat 1 tbsp olive oil in a Dutch oven over medium heat. Add chopped carrots and onions and cook, stirring occasionally, until the onions soften and turn translucent.
- Add pressed garlic, dill, basil, black pepper, salt, and cumin. Stir constantly and cook for about 1 minute so the garlic and spices release their aroma.
- Stir in the yellow split peas and pour in the chicken broth. Scrape the bottom of the pot with a spoon to loosen any browned bits, then bring the mixture to a gentle simmer.
- Cook uncovered for about 1 hour, stirring occasionally, until roughly half of the peas lose their shape and the soup thickens to a hearty, spoonable consistency.
Notes
- Rinse the split peas: Place the dried peas in a colander and rinse them under cool running water before adding them to the pot to remove any field dust or debris from harvesting.
- Use green split peas if needed: Substitute green split peas for yellow split peas without changing the texture of the finished soup.
- Adjust the thickness: Stir in additional chicken broth near the end of cooking if the soup becomes thicker than you prefer.
- Thin leftovers when reheating: Add a splash of chicken broth, if needed, while reheating since split pea soup naturally thickens as it rests.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s been overcast and rainy all day here in southern Kentucky. Your “bowl of sunshine” sounds perfect!
Yes. So great for a rainy day!
This looks so perfect for a fall day!
Thanks! The first pot of the year in my house is always early fall. I can’t wait to get a taste 😉
Okay I now have a “hankering” for this split pea soup! It sounds delicious, I can’t wait to try it!
Hankering is a good word for how I feel just before my first pot of the year 😉 Hope you enjoy it!
This yellow split pea soup looks so delicious and easy to make. Thank you so much for sharing!
This was the best split pea soup I’ve ever eaten and made, thank you so much for your recipe!
So glad you enjoyed it so much! Thank you for sharing that with me. It always feels great to know that the work I do brings pleasure to those who consume it 😉
This one-pot savory yellow split pea soup is the perfect comfort food — warm, hearty, and full of rich flavors! It’s easy to make and perfect for cozy meals. If you give this recipe a try, I’d love to hear what you think — please leave a review or share your thoughts in the comments below! And if you have any questions or need tips along the way, don’t hesitate to ask — I’m always happy to help. Enjoy your bowl of yellow split pea deliciousness!