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5 from 1 vote

Roasted Yellow Split Pea Tortilla Soup

Taking your Tortilla Soup and your Split Pea Soup to a whole new level with Roasted Yellow Split Pea Tortilla Soup, a whole new yum for your mouth.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup
Servings: 8
Author: Aimee Berrett


  • 1/2 lb ground beef
  • 1/2 cup onion (chopped)
  • 1/2 cup green or yellow peppers (chopped)
  • 2 cans 15 oz tomato sauce
  • 1 can 15 oz diced tomatoes
  • 1 can 15 oz black beans (undrained)
  • 1 can 15 oz kidney beans (undrained)
  • 1 cup salsa
  • 1 cup yellow split peas**
  • 1/4 cup roasted split peas
  • 2 tsp salt (to taste)
  • 2 tsp chili powder (to taste)
  • 2 tsp cumin (to taste)


  • 1 cup split yellow peas
  • 2 TBS olive oil
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/8 tsp cayenne pepper


  • roasted split peas
  • cilantro (chopped)
  • sour cream
  • cheddar cheese (grated)
  • green onions (minced)
  • tortilla chips


  • Brown ground beef along with your chopped onions and chopped peppers, continue until ground beef is cooked thoroughly and onions are translucent.
  • To a large pot add your tomato sauce, diced tomatoes, canned beans, salsa, split peas - both roasted and dried, and spices.
  • Add your ground beef with onions and peppers.
  • Simmer until split peas are tender about 30 to 40 minutes.
  • Serve with garnishes.


  • Pour 1 cup split peas into a large bowl
  • Cover with about 3 cups of water, but enough to cover the peas plus about 3/4 more, cover bowl
  • Soak for a minimum of 6 hours but up to overnight
  • Preheat oven to 400 degrees and line a cookie sheet with parchment paper
  • Drain and rinse the split peas
  • Pat dry with a paper towel
  • Return split peas to bowl and add the olive oil, stir
  • Add all the spices and stir to coat the peas completely
  • Spread the peas over the parchment paper and put into the oven to roast
  • Stir after 10 minutes
  • Stir every 5 minutes for another 10 to 20 minutes of roasting
  • Check consistency after 15 minutes for amount of crunch you want, the longer you roast the crunchier the peas become


**there is no need to soak ahead of time