Yellow Split Pea Soup

Yellow Split Pea Soup recipe by Momma Cuisine

This winter has been excruciatingly long and this recipe for Yellow Split Pea Soup hits the spot for dreary and cold winter days and nights. Check out more of my Soup Recipes here.         

  • 3 tablespoons olive oil
  • 1 pound pork neck bones or pork ribs
  • 2 teaspoons kosher salt
  • Fresh cracked pepper
  • 1 teaspoon ground cumen
  • 1 medium Spanish or yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, roughly chopped
  • 2 dried bay leaves
  • 1 cup dry yellow split peas
  • 2 teaspoons dried Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 4 cups beef broth
  • 1 Roma/plum tomato, diced

Take a large pot or Dutch oven and heat it to medium-high with olive oil.

Take the pork and season with salt, pepper and cumen and brown in the oil. Once the pork has a brown outer crust, add the onions, bell peppers and garlic. Saute the ingredients until softened, then add the bay leaves and split peas. Saute together for about 1 minute then add the Italian seasoning and red pepper flakes.

Cover with beef broth and add diced tomatoes, stir together and bring to a boil. Once it starts to boil, bring the heat down to medium, medium-low and simmer gently for about 1 hour and 15 minutes, until the peas are plump and tender. Stir occasionally to prevent the peas from sticking to the bottom.

Taste for flavor, and serve.

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