Yellow split pea soup

Colombian recipes

Side dishes-soups

Launch

Easy

75'

A simple, comforting recipe that is perfect for any time of the year. This yellow split pea soup is creamy, flavorful and prepared with basic ingredients you probably already have at home.

Ideal as a first course or as a complete meal, it's a nutritious option that adds flavor and comfort in every spoonful.

Ingredients Preparation Share

Ingredients

500 grams of Yellow split peas
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon, to taste of Complete Seasoning
1 teaspoon ground black pepper
2 teaspoons of Único Olive Oil
1 cup diced cooked ham or chopped bacon

Preparation

Prepare the peas: Rinse the split peas under cold water until the water runs clear. Drain and set aside.
Fry the vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, celery and chopped carrots. Sauté for about 5 minutes until the vegetables are tender. Add the minced garlic and cook for 1 minute more.
Add the peas and spices: Add the rinsed split peas to the pot. Add the bay leaf, dried thyme, salt and ground black pepper.
Cook the soup: Pour water into the pot and bring the mixture to a boil. Reduce the heat to low, partially cover the pot and simmer the ham and bacon for about 1 hour, add the peas and sofrito. Stir occasionally to prevent sticking to the bottom.
Adjust seasoning and serve: Taste the soup and adjust salt and pepper to taste. Remove the bay leaf before serving. Serve soup hot, accompanied by Goya sliced plantains if desired.