Recently, I discovered that green split peas also come in a yellow variety. Simmer these along with a handful of Indian spices, and you have a bright, filling vegetarian supper.
Yellow Split Pea Tips
Look for yellow split peas at any well-stocked grocery store, especially one with a good selection of Indian ingredients. Store any split peas not used for this recipe in an airtight container in a cool place and use with a year.
How to Make Yellow Split Pea Soup
Develop the flavor in this simple soup by cooking some onion, celery, garlic, and fresh ginger in the pot before adding the spices (turmeric, cumin, and coriander!). Stir the yellow peas into the mixture, then let this soup simmer for a full hour and a half. The peas grow in the pot (and they thicken even more if you store the soup overnight), so add more water whenever you need to maintain a soupy consistency. Soup should nourish and warm you in the chilly months. Bowls of yellow split peas, garnished with yogurt or sour cream, a sprinkle of cilantro, and pepitas for salty crunch, fill the belly in the most pleasant way. Freezer: Freeze in a freezer-safe zipper bag or container for up to 3 months. Defrost in the refrigerator and reheat on the stovetop until heated through. Or, warm frozen soup slowly in a saucepan over low heat.
More Hearty Vegetarian Soups to Try
Vegetarian Tortellini Soup Broccoli Cheddar Soup Pasta e Fagioli Easy Tuscan Bean Soup Farro, Mushroom and Spinach Soup
Stir the soup occasionally. If the soup looks like it has broken down at this point, add the salt, stir and cook for another 30 minutes until the soup looks thick and creamy, then move on to step 6. If your split peas still feel firm, cook for an additional 30 to 60 minutes (2 1/2 to 3 hours total cooking time) before adding the salt. Add more water if the soup seems too thick.
