Chipotle Yellow Split Pea Recipe

Prepare peas

Rinse the yellow split peas under cold running water and pick over them to remove any small stones or debris. Drain well.

In a large heavy-bottomed pot or Dutch oven, combine the rinsed split peas, vegetable broth, water, bay leaf, thyme, salt, and black pepper. Bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to low to maintain a steady simmer. Partially cover and simmer, stirring occasionally, until peas are very tender and beginning to break down, about 30–40 minutes. Skim any foam from the surface as needed.

While the peas simmer, heat 2 tablespoons olive oil in a skillet over medium heat. Add the diced onion, carrot, and celery. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic, ground cumin, and smoked paprika to the pan and cook, stirring constantly, for 1 minute until fragrant.

Stir in the finely chopped chipotle chile in adobo and cook for another 30–45 seconds to bloom the chili flavor. Remove from heat.

When the split peas are tender and beginning to break down (from the Soup Base section), stir the sautéed aromatics into the pot. Continue simmering 5–10 minutes to let flavors meld.

For a smoother texture (optional), remove the bay leaf and use an immersion blender to puree the soup to your desired consistency. Alternatively, transfer in batches to a blender, leaving the lid slightly ajar to vent, and puree until smooth. Return to the pot and reheat gently if needed.

Stir the fresh lime juice and chopped cilantro into the soup. Taste and adjust seasoning with additional salt, pepper, or more chipotle if you want extra heat.

Ladle the soup into bowls. Drizzle each serving with a little olive oil, add a dollop of Greek yogurt or sour cream if using, and finish with extra cracked black pepper, chopped cilantro, and thin slices of extra chipotle in adobo if desired.

Serve hot with crusty bread or warm corn tortillas. The soup will keep in the refrigerator in an airtight container for up to 4 days and thickens on standing — thin with a splash of water or broth when reheating if needed.