Yellow Split Pea and Red Swiss Chard Soup

If I can get real here for a moment dear reader – “soup season” for me is all year round. I will gladly partake in some hot af soup, chili or stew in the middle of summer. But yes, there is something extra comforting about enjoying a bowl of soup while the leaves change outside.

Chard has been in heavy rotation in my soup recipes for the last year. I find the flavour mild enough that it doesn’t take over a dish with it’s distinct taste -like if I accidentally add too much kale to my soup. On the flip side it does add enough of a sweet, almost earthy flavour making it blend well with soups and other cooked dishes like stews and stir frys. It definitely works well with the meat-like flavour of the yellow split pea. You’ll often find split pea and swiss chard along with some kind of pork like bacon or ham. But if you couldn’t tell by now, there will be no meat in this recipe, just sweet, sweet veggie goodness!


Yellow Split Pea and Red Swiss Chard Soup

Prep Time:  20 minutes
Cooking Time: 40 minutes
Makes: 5 bowls


1 tablespoon of grape seed oil

3 garlic cloves minced

1 bunch of red swiss chard, rinsed with stems cut off – do not throw away stems

1 28 fl oz can of whole tomatoes in its own liquid (preferably La San Marzano brand

4-5 small carrots large diced

3/4 cup of yellow split pea, rinsed and soaked for at least 10 minutes

3.5 cups of low sodium vegetable broth

1 teaspoon of smoked paprika

1 teaspoon of onion powder

½ teaspoon of cumin

½ teaspoon of cayneed

½ tablespoon of chilli powder

1 tablespoon of chilli flakes (optional to add more or less depending on your spice tolerance)

1 tablespoon of organic sugar or maple syrup



In a large soup pot on low-medium heat, add the grape seed oil and stir in the garlic for about 5 minutes, just as the garlic starts to sweat.

Add in the swiss chard, stems included and stir until they wilt.

Turn the stove to medium heat and add in the carrots and add the canned tomatoes with its liquid and bring to a simmer.

Add the vegetable broth and split peas and turn the stove to high and slowly bring to a boil while stirring occasionally.

Stir in the smoked paprika, onion powder, cumin, cayenne, chilli powder and sugar/maple syrup. Bring the heat back down to medium.

Cover pot and let simmer for 20-30 minutes, stirring occasionally until split peas are cooked through and carrots reach desired tenderness.

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