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Two bowls of chorizo yellow split pea soup, one in front of the other with spoons in and garnished with fresh parsley.

Chorizo Yellow Split Pea Soup

Chorizo yellow split pea soup is a rich, comforting and filling winter soup. A budget soup that's easy to make and has a delicious smoky flavour!
Course Appetizer, Lunch
Cuisine International
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6
Calories 326kcal
Author Neil


  • 300 g yellow split peas
  • 50 g Chorizo Sausage finely chopped
  • 2 medium sized diced onions.
  • 3 medium sized diced carrots peeled
  • 1.5 L chicken stock home-made or from a stock cube
  • Salt and pepper to taste
  • Chopped fresh parsley


  • Soak the yellow split peas overnight or for at least 6 hours in cold water. Drain and rinse.
  • In a large saucepan heat the chopped chorizo stirring it around to release its juices. Do this for about 2 minutes and then remove the chorizo from the pan with a slotted spoon and set aside.
  • Add the diced onions and diced carrots to the chorizo juices in the pan and sauté until soft, about 8 minutes or so.
  • Once the onions and carrots are soft add back the chopped chorizo as well as all of the pre-soaked yellow split peas, mix together, and then add the 1.5 litres of chicken stock.
  • Simmer for about 1 hour until all the vegetables are soft. Stirring the pot occasionally.
  • Switch off the heat and allow the soup to cool a little.
  • Puree the soup in batches and put back in a saucepan.
  • Season with salt and pepper to taste.
  • Serve garnished with parsley.


Calories: 326kcal | Carbohydrates: 46g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 490mg | Potassium: 937mg | Fiber: 14g | Sugar: 11g | Vitamin A: 5170IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 3mg