Quick Yellow Split Pea Soup
A hearty and comforting yellow split pea soup packed with tender potatoes, carrots, and rice or barley. The savory broth is flavored with chicken bouillon, onion, oregano, and garlic powder, making it perfect for a nourishing meal that suits vegetarians if chicken bouillon is omitted.
Ingredients
Instructions
- Bring water with all ingredients to a boil.
- Reduce heat to medium-low.
- Simmer for 30 minutes.
- Add rice or barley during the last 10 to 20 minutes of cooking.
Tips & Substitutions
For added flavor, consider using vegetable broth instead of water. You can also swap the split peas for lentils if you prefer. If you want a creamier texture, blend a portion of the soup before adding rice or barley. Fresh herbs like parsley can elevate the dish, while a dash of lemon juice adds brightness. Adjust seasoning to your taste, especially if using low-sodium bouillon.
Serving Suggestions
Serve the soup warm with a sprinkle of fresh herbs on top for garnish. It pairs beautifully with crusty bread or a side salad, making it a complete meal. For a heartier option, consider serving with a side of Cream Of Potato Soup(Heart Smart) or a light sandwich. This dish also makes a great lunch option and can be easily transported in a thermos.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth to restore consistency. This soup also freezes well; just ensure it cools completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Yellow Split Pea Soup contains roughly 1088 calories, with 34g protein, 256g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (499% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1439mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried split peas instead of split pea flour?
Yes, dried split peas are the main ingredient in this recipe and will cook down to create the soup's base. Just ensure they are rinsed and picked over before cooking to remove any debris. Split pea flour would not work for this soup as it will not provide the same texture.
How can I make this soup vegetarian or vegan?
To make this soup vegetarian or vegan, simply omit the chicken bouillon cubes and replace them with vegetable bouillon or use homemade vegetable broth. The rest of the ingredients remain the same, providing a hearty and nourishing soup without any animal products.
What can I add for extra protein?
To boost the protein content, consider adding cooked shredded chicken, diced tofu, or even some cooked lentils. These additions can enhance the soup's texture and nutritional value while complementing the flavors beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).