Yellow Split Pea Soup with Corn & Green Chilies

Yellow Split Peas give this soup a hearty texture and the little bits of cayenne pepper packs a nice punch.  For a less spicier soup, toss out the cayenne pepper.  Some fresh tomatoes would also make a great addition for a fresh garnish.  Top with your choice of toppings, I picked vegan sour cream & cheddar cheese and fresh cilantro and avocados.

Yellow Split Pea Soup with Corn & Green Chilies

2 Tbsp Earth Balance Buttery Spread

1 Yellow Onion, Chopped

2 Anaheim Chilies, Seeded and Diced

3 Carrots, Peeled and Diced

1/2 Cup Celery, Diced (2 or 3 Stalks)

2 Cups Corn (frozen is fine)

1 Cup Yellow Split Peas, Rinsed

Salt & Pepper to Taste

1/4 Tsp Cayenne Pepper

4 Cups Vegetable Stock

1/2 Cup Soy Creamer

Chopped Fresh Cilantro

Slices of Avocado

Vegan Sour Cream

Vegan Cheddar Cheese


Heat margarine in a large soup pot over medium heat being careful not to burn it.  Add the onion, and saute until translucent.  Add the chilies, carrots, celery and corn.  Saute for about 5 minutes, or until veggies are soft.  Add the yellow split peas and stir to combine.  Salt and pepper to taste and add the cayenne pepper if using.  Stir in the vegetable stock and bring soup to a boil.  Once the soup is boiling, lower the heat to a simmer; cover and cook 30 minutes.  Add the soy creamer and blend the soup with an immersion blender (or blend half of the soup in a regular blender).  Do not blend until it's smooth, just a little blend to combine.  Serve hot and top with cilantro, avocado, sour cream, or cheddar cheese.  Enjoy!

Nutrition Facts (Approximate):  Serves 6, Per Serving: 241 Calories, 10g Protein, 8g Fat, 41g Carbs, 12g Fiber, 10g Iron