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A bowl of split pea tortilla soup
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5 from 1 vote

Yellow Split Pea Tortilla Soup

This yellow split pea tortilla soup is such a fun twist on traditional tortilla soup. Top it with cheese, sour cream and enjoy it with lots of chips!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup
Servings: 8
Calories: 345kcal
Author: Aimee Berrett


For the Yellow Split Pea Tortilla Soup:

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

For Topping the Soup:

  • shredded cheddar cheese
  • cilantro (chopped)
  • green onions (minced)
  • avocado
  • diced tomatoes
  • sour cream
  • tortilla strips or chips
  • roasted split peas


  • 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


For the Yellow Split Pea Tortilla Soup:

  • In a large saute pan, brown the ground beef along with your chopped onions and chopped peppers over medium heat. Continue cooking until ground beef is cooked thoroughly and onions are translucent.
  • Drain the grease out of the pan.
  • Add the ground beef, onion, peppers, tomato sauce, diced tomatoes, black beans, kidney beans, salsa, split peas, and seasonings to a large pot.
  • Simmer until the split peas are tender about 30 to 40 minutes.
  • Serve with your favorite toppings.


  • 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 them ahead of time


Calories: 345kcal | Carbohydrates: 51g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 1409mg | Potassium: 1302mg | Fiber: 18g | Sugar: 10g | Vitamin A: 922IU | Vitamin C: 15mg | Calcium: 97mg | Iron: 6mg