I love cooking yellow split pea soup when I want a bowl of hearty soup. Not only do I prefer the colour of yellow split peas, but I feel they have a nuttier flavour than their green cousins. Feel free to use green split peas if they’re easier to find in your store.
Unlike other dried beans, split peas don’t need to be presoaked, and they take less than an hour to cook. I like the flavour of either sausage or beef hotdogs in the yellow split pea soup — generally, it’s whatever is in the house, and try adding a splash of dry sherry to your soup before serving. It gives it an extra oomph!
Yellow Split Pea Soup
Print RecipeIngredients
- 1 16-ounce bag of dried yellow split peas
- 9 cups of water
- 2 1/2 large chicken bouillon cubes
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 large garlic cloves, minced
- 1 1/4 teaspoons of coarse salt
- 1/2 teaspoon of coarse black pepper
- 1/2 teaspoon of dried thyme leaves
- Dash of cayenne pepper, optional
- 2 beef hotdogs, chopped or sausage of your choice
- Splash of sherry for serving, optional
Instructions
- Rinse the split peas in a strainer.
- Place the water and bouillon cubes in a medium saucepan. Bring to a boil.
- Prep your vegetables for the soup while the water is coming to a boil.
- When the water boils, stir the bouillon cubes to dissolve them and add the remaining ingredients except for the hot dogs and sherry.
- As soon as the soup boils again, lower the heat to a simmer and cover the pot with a lid. Cook for about 50 minutes, stirring occasionally. Taste to know if the peas are tender.
- Slice the sausage (or hot dogs) while the soup is cooking. Add to the simmering soup toward the end of the cooking time.
- Once the soup is cooked, turn off the heat and let the soup rest, covered, for 30 minutes before serving to develop the flavours.
- I like to add a splash of sherry to the bottom of my soup bowl and ladle the hot soup over. Then, top with croutons and enjoy!
