Best 9 Yellow Split Pea Soup With Spiced Yogurt Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Yellow split pea soup is a flavorful, comforting dish that is perfect for a cold winter day. The combination of yellow split peas, aromatic spices, and creamy yogurt creates a hearty and satisfying meal. This article will provide a comprehensive guide to finding the best recipes for cooking this delicious soup, ensuring a satisfying culinary experience.

Let's cook with our recipes!

YELLOW SPLIT PEA SOUP



Yellow Split Pea Soup image

Make and share this Yellow Split Pea Soup recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 medium white onions, cut into 1 inch cubes
3 -4 cloves garlic, smashed
2 cups yellow split peas, about 1 lb
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot sauce
6 cups fat free chicken broth

Steps:

  • Put the onion in a large non stick saucepan over medium low heat.
  • Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
  • Add the garlic, stir and continue to cook for 1 minute.
  • Stir in the split peas, then the seasonings, hot sauce and the broth.
  • Raise the heat to medium and bring to a boil.
  • Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
  • Remove the cover and stir well before serving.

CANADIAN YELLOW SPLIT PEA SOUP WITH HAM



Canadian Yellow Split Pea Soup with Ham image

Creamy yellow pea soup studded with bits of ham, carrots, celery, and thyme. There is nothing like this one on a cold day! I am a Canadian now living in the US. and cannot get Habitant® soup anymore, so I came up with this version. I think it is as good as the real thing, if not better, because it is homemade.

Provided by channyharte

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 3h50m

Yield 12

Number Of Ingredients 10

2 ½ cups yellow split peas
1 ham bone with some meat
4 carrots, diced
½ large Spanish onion, diced
5 stalks celery, diced
2 teaspoons dried thyme
1 bay leaf
2 tablespoons kosher salt
1 pinch ground black pepper, or to taste
8 cups water, or as needed

Steps:

  • Place split peas, ham bone, carrots, onion, celery, thyme, bay leaf, salt, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.
  • Remove ham bone from soup; strip meat from ham bone, chop meat, and return it to the pot.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 31.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 11.8 g, Sodium 995.1 mg, Sugar 3.1 g

CURRIED YELLOW SPLIT PEA SOUP WITH SPICED COCONUT



Curried Yellow Split Pea Soup with Spiced Coconut image

An easy Indian-spiced split pea soup with curry and fennel seeds topped with crunchy coconut chips and fragrant spices.

Provided by Carla Lalli Music

Categories     Bon Appétit     Dinner     Soup/Stew     Pea     Coconut     Seed     Healthy     Wheat/Gluten-Free     Vegetarian     Vegan

Yield Serves 4

Number Of Ingredients 18

Soup:
2 tablespoons coconut, olive, or vegetable oil
1 medium red onion, chopped
4 large carrots, scrubbed, chopped
Kosher salt
1 teaspoon fennel seeds
2 teaspoons Madras curry powder
1 teaspoon mustard seeds
12 ounces yellow split peas
6 cups chicken stock, low-sodium chicken broth, or water
Coconut and assembly:
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
2 teaspoons coconut, olive, or vegetable oil
1/4 cup unsweetened coconut flakes
Kosher salt
Cilantro leaves (for serving)

Steps:

  • Soup:
  • Heat a large heavy pot over medium and pour in oil. Add onion and carrots, season with a five-finger pinch of salt, and cook, stirring often, until vegetables are very tender and just taking on a hint of color at the edges, about 5 minutes. Lightly crush fennel seeds with a mortar and pestle, or roughly chop them. Add fennel seeds, curry, and mustard seeds to pot and cook, stirring, until fragrant (the mustard seeds may begin to pop), less than a minute. Add split peas, stir to coat, then add stock and 4 cups water. Increase heat and bring to a boil, then simmer, stirring occasionally and adding more water if soup looks too thick, until split peas are very tender and some are starting to disintegrate, 50-55 minutes.
  • Mash soup with a potato masher until split peas are in small pieces and soup is textured but creamy (if you prefer a smoother soup, use an immersion blender directly in the pot). Taste and adjust seasoning with more salt.
  • Coconut and assembly:
  • While the soup is simmering, lightly crush coriander, fennel, and mustard seeds.
  • Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
  • Serve soup topped with spiced coconut and cilantro.

YELLOW SPLIT PEA SOUP



Yellow Split Pea Soup image

"This is a great new twist on traditional pea soup," remarks Lynn Jurss of Thousand Oaks, California. "It tastes wonderful and has a sunny yellow color."

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 11

1 large onion, coarsely chopped
1 large celery rib with leaves, chopped
1 tablespoon olive oil
1 tablespoon butter
6 cups chicken broth
1 pound dried yellow split peas
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
1/4 cup pistachios

Steps:

  • In a large saucepan, saute onion and celery in oil and butter until tender. Add broth; bring to a boil. Add peas; return to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. , Stir in lemon juice, cumin and pepper; simmer for 5 minutes. In small batches, puree soup in a blender; return to the pan. Heat for 4-5 minutes. Garnish with parsley and pistachios.

Nutrition Facts : Calories 374 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 959mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

YELLOW SPLIT PEA AND POTATO SOUP



Yellow Split Pea and Potato Soup image

A tangy cilantro-yogurt sauce tops off this ginger-, jalapeño- and curry-flavored soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 16

1 tablespoon hot chili oil or vegetable oil
1 large red bell pepper, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
1 large carrot, diced (1 cup)
1 teaspoon finely chopped gingerroot
2 cloves garlic, finely chopped
1 1/2 cups dried yellow split peas, sorted, rinsed
2 medium potatoes, peeled, cut into 1-inch cubes
1 red jalapeño chili, seeded, finely chopped
1 tablespoon curry powder
1/2 teaspoon salt
2 cups vegetable or chicken broth
1 can (14 oz) coconut milk (not cream of coconut)
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro
1/4 teaspoon grated lime peel

Steps:

  • In 3-quart saucepan, heat oil over medium-high heat. Cook bell pepper, onion, carrot, gingerroot, garlic and chili in oil, stirring occasionally, until onion is tender.
  • Stir in all remaining soup ingredients. Heat to boiling; reduce heat. Cover and simmer 25 to 35 minutes or until peas and potatoes are tender.
  • In small bowl, mix all sauce ingredients until blended. Top each serving with sauce.

Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 18 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 10 g, TransFat 0 g

SPICED SPLIT PEA SOUP



Spiced Split Pea Soup image

A hint of curry adds the perfect amount of kick to this family pleasing soup. Just assemble the ingredients in the slow cooker and go about your day while it cooks. -Sue Mohre, Mount Gilead, Ohio

Provided by Taste of Home

Categories     Lunch

Time 8h25m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13

1 cup dried green split peas
2 medium potatoes, chopped
2 medium carrots, halved and thinly sliced
1 medium onion, chopped
1 celery rib, thinly sliced
3 garlic cloves, minced
3 bay leaves
4 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon coarsely ground pepper
1/2 teaspoon ground coriander
1 carton (32 ounces) reduced-sodium chicken broth
1 can (28 ounces) diced tomatoes, undrained

Steps:

  • In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 8-10 hours., Stir in tomatoes; heat through. Discard bay leaves.

Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges

YELLOW SPLIT PEA SOUP



Yellow Split Pea Soup image

Soupe aux Pois - An easy Yellow Split Pea Soup recipe.

Categories     Soup/Stew     Onion     Pork     Appetizer     Leek     Pea     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

1 lb yellow split peas, picked over
2 qt water
1/2 lb meaty salt pork (rinsed if crusted with salt), cut into 1/2-inch cubes, or a meaty ham bone or ham hock
2 lb onions (5 medium), finely chopped
1 medium leek (white and pale green parts only), chopped and rinsed
2 tablespoons unsalted butter
1 teaspoon chopped fresh chives
1/2 teaspoon dried savory, crumbled
2 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • Rinse peas and combine in a 6- to 8-quart heavy pot with water, salt pork, and half of onions. Bring to a boil, skimming froth, then reduce heat and simmer, partially covered, until peas are tender but not falling apart, 1 to 1 1/2 hours.
  • Cook leek and remaining onions in butter in a large heavy skillet over moderate heat, stirring, until softened, about 10 minutes. Add to soup along with chives, savory, salt, and pepper and continue to simmer, partially covered, until peas are falling apart and soup is thickened, 1 to 1 1/2 hours. Remove ham bone or ham hock, if using, then shred meat and return meat to soup.

DANISH-STYLE YELLOW SPLIT PEA SOUP



Danish-style yellow split pea soup image

Fill up on this comforting yellow split pea soup, full of vegetables and health-boosting nutrients. Serve with rye bread, mustard and pickle to complete the meal

Provided by Myles Williamson

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 8h20m

Number Of Ingredients 14

500g dried yellow split peas , soaked for at least 2 hrs, rinsed
2 onions , finely chopped
1 large leek , finely chopped
2 medium carrots , cut into 1cm chunks
1 small celeriac , peeled and cut into 1cm chunks
2 medium parsnips , peeled and cut into 1cm chunks
2 litres fresh vegetable stock
2 tbsp sweet white miso
1 tsp caraway seeds
1 tsp white pepper , plus extra to serve
large pinch of ground cloves
6 thyme or oregano sprigs, tied
handful of fresh dill , chopped, to serve
rye bread , mustard and pickle, to serve (optional)

Steps:

  • Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.
  • Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.

Nutrition Facts : Calories 378 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 15 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium

YELLOW SPLIT PEA SOUP WITH SPICED YOGURT



Yellow Split Pea Soup With Spiced Yogurt image

From the Williams-Sonoma Beans and Rice cookbook. While the yogurt sauce is good, we prefer it without. Instead, we just use a large amount of cilantro. This mildly gingery soup is best when served hot, but it is also good chilled. The distinctive yogurt topping is similar to Indian raita, a blend of yogurt and various spices.

Provided by OliveLover

Categories     Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 cups yellow split peas
3 tablespoons butter
1 yellow onion, chopped
1 carrot, peeled and cut into 1/4-inch dice
2 teaspoons grated peeled fresh ginger
7 cups chicken stock (or vegetable stock or water)
salt & freshly ground black pepper
1/2 cup plain yogurt
1/8 teaspoon ground turmeric
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
salt & freshly ground black pepper
3 tablespoons cilantro, chopped (fresh coriander)

Steps:

  • Pick over and discard any damaged peas or stones. Rinse the peas. Drain.
  • In a soup pot over medium heat, melt the butter. Add the onion and carrot and saute, stirring, until the vegetables are soft, about 10 minutes. Add the ginger and stock or water and the rinsed peas. Bring to a boil, reduce the heat to low and simmer gently until the peas are completely soft, 45-60 minutes.
  • Remove from the heat and let cool slightly. Use a blender, food processor or hand blender to puree until smooth. Thin with water or stock, if necessary. Season with salt and pepper.
  • Meanwhile, to make the garnish, in a small bowl whisk together the yogurt, turmeric, cumin, ground coriander and salt and pepper to taste.
  • Ladle the soup into individual bowls. Drizzle with the spiced yogurt and sprinkle with the cilantro.

Nutrition Facts : Calories 345.1, Fat 10.4, SaturatedFat 5.1, Cholesterol 26.3, Sodium 466.1, Carbohydrate 43.6, Fiber 13.2, Sugar 10.6, Protein 20.2

Tips:

  • For a vegan version of this soup, use coconut yogurt or soy yogurt instead of Greek yogurt.
  • If you don't have any curry powder, you can use a combination of ground cumin, coriander, and turmeric.
  • To make the soup ahead of time, cook the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
  • Serve the soup with a dollop of spiced yogurt, some chopped cilantro, and a squeeze of lemon juice.

Conclusion:

This yellow split pea soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The soup is hearty and flavorful, and the spiced yogurt adds a nice tang. This soup is also a good source of protein and fiber. So next time you're looking for a quick and easy meal, give this yellow split pea soup a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #main-ingredient     #cuisine     #preparation     #healthy     #beans     #asian     #indian     #low-fat     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #healthy-2     #low-in-something     #4-hours-or-less

Related Topics