Golden Split Pea Soup

This comforting soup is packed with plant-based protein and dietary fiber from yellow split peas, making it highly filling and heart-healthy.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 2 teaspoons vegetable oil · 87 kcal in the whole recipe
• 1 cup chopped onion · 74 kcal in the whole recipe
• 4 potatoes (2 cups diced, with skin on) · 287 kcal in the whole recipe
• 1 1/2 cups dry yellow split peas · 1195 kcal in the whole recipe
• 5 1/2 cups low-sodium chicken broth · 87 kcal in the whole recipe
• 1 cup water
• 1/2 teaspoon onion powder · 6 kcal in the whole recipe
• 1 teaspoon poultry seasoning

Method

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and sauté until golden, about 2 to 3 minutes.

   

2. Add the diced potatoes, yellow split peas, chicken broth, water, onion powder, and poultry seasoning to the pot, stirring well to combine.

   

3. Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Cook uncovered for about 45 minutes, or until the split peas are completely tender.

   

4. Stir the soup well, adjust seasoning to taste, and serve hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.