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Golden Yellow Split Pea Soup

Golden Yellow Split Pea Soup Perfect for a wintry day, this hearty split pea soup is rich with nutritious vegetables.

Serves 4-6.


  • 2 Tbsp olive oil
  • 1/2 c red bell pepper, finely diced
  • 1/2 c onion, chopped
  • 1/2 c carrot, chopped
  • 1 c celery, chopped
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger root
  • 1 jalapeño pepper, seeded and minced
  • 1/2 tsp coriander seed
  • 1/2 tsp caraway seed
  • 1/2 tsp turmeric
  • 1/2 c parsley, finely chopped
  • 4 c water
  • 1 Tbsp McKay’s chicken style vegetarian seasoning and broth mix (or similar)
  • 1 tsp Vegeta (optional)
  • 1 c yellow split peas, washed and sorted
  • 1 bay leaf
  • 1 medium potato, diced


  1. In a large saucepan, heat the olive oil on medium.
  2. Add the red bell pepper, onion, carrot, and celery; saute for a few minutes.
  3. Add the garlic, ginger, jalapeño, coriander, caraway and turmeric; saute another minute.
  4. Add the parsley, water, broth mix and Vegeta.
  5. Stir in the split peas and bay leaf and bring to a boil.
  6. Stir again, reduce heat to lowest setting, cover and simmer 45 minutes.
  7. Add the potato and simmer covered for an additional 15 minutes or until the split peas and potatoes are tender.

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