Recipe courtesy of Mary Sue Milliken and Susan Feniger

Yellow Split Pea Soup

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  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 20 min
  • Cook: 1 hr 15 min
  • Yield: 4 to 6 servings
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2 tablespoons unsalted butter

1 onion, sliced

3 stalks celery, diced

2 carrots, peeled and diced

Salt and white pepper

1/2 teaspoon turmeric

8 cups chicken stock (or combination water and stock)

2 cups dried yellow split peas

2 medium potatoes, peeled and diced

1 ham hock (optional)

Dark bread croutons, for garnish

Brown mustard


  1. Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the turmeric, stock, peas, potatoes, and ham hock, and simmer, covered, about 1 hour. Remove the ham hock. Puree soup in a blender or food processor until smooth. Return to clean pot, and adjust the seasonings. Serve immediately in flat soup dishes with wide (3-inch) rims, garnished with dark bread croutons. Place brown mustard on the rims of the bowls, and take a little mustard with each spoonful of soup.
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