Best 9 How To Make Pea Soup Recipes

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Pea soup is a classic comfort food that is both delicious and nutritious. It is made with dried peas, which are simmered in a broth until they are soft and tender. Other common ingredients in pea soup include vegetables such as carrots, celery, and onions, as well as herbs and spices. Pea soup can be served as a main course or as a side dish, and it is often accompanied by crusty bread or crackers.

This article provides three different recipes for pea soup: a classic pea soup, a slow cooker pea soup, and a vegan pea soup. The classic pea soup recipe is a basic recipe that uses dried peas, vegetables, and herbs. The slow cooker pea soup recipe is a great option for busy weeknights, as it can be prepared in the morning and cooked throughout the day. The vegan pea soup recipe is a delicious and healthy option that is perfect for those who follow a plant-based diet.

No matter which recipe you choose, you are sure to enjoy this hearty and flavorful soup. So gather your ingredients and get cooking!

Here are our top 9 tried and tested recipes!

HEARTY SPLIT PEA SOUP



Hearty Split Pea Soup image

For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. -Barbara Link, Alta Loma, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

1 package (16 ounces) dried split peas
8 cups water
2 medium potatoes, peeled and cubed
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed cooked corned beef or ham
1/2 cup chopped celery
5 teaspoons chicken bouillon granules
1 teaspoon dried marjoram
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 to 1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon salt, optional

Steps:

  • In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 352mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges

SPLIT PEA SOUP



Split Pea Soup image

With only 20 minutes of prep time and just seven ingredients, this soup will cure your cravings for a cozy, soul-warming meal without a ton of work. Split pea and ham soup is just about the easiest, least fussy soup you'll ever make, and this time-tested recipe is one you'll come to rely on whenever you need a comforting meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h50m

Yield 8

Number Of Ingredients 7

2 1/4 cups dried split peas, (1 pound), sorted and rinsed
8 cups water
1 large onion, chopped (1 cup)
2 medium celery stalks, finely chopped (1 cup)
1/4 teaspoon pepper
1 ham bone or 2 pounds shanks
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)

Steps:

  • Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
  • Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
  • Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
  • Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

Nutrition Facts : Calories 170, Carbohydrate 33 g, Cholesterol 15 mg, Fiber 13 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 30 mg

GRANDMA'S PEA SOUP



Grandma's Pea Soup image

My grandma's pea soup recipe was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it once and you'll be hooked. -Carole Talcott, Dahinda, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h

Yield 16 servings (4 quarts).

Number Of Ingredients 18

1/2 pound dried whole peas
1/2 pound dried green split peas
1 meaty ham bone
3 quarts water
1 large onion, chopped
1 medium carrot, chopped
2 celery ribs, chopped
1/2 cup chopped celery leaves
1 teaspoon bouquet garni (mixed herbs)
1 tablespoon minced fresh parsley
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked sausage, chopped, optional
SPAETZLE DUMPLINGS:
1 cup all-purpose flour
1 large egg, beaten
1/3 cup water

Steps:

  • Cover peas with water and soak overnight. Drain, rinse and place in a Dutch oven. , Add ham bone, water and remaining soup ingredients except sausage and dumplings. Bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours. , Remove ham bone and skim fat. Remove meat from bone; dice. Add ham and, if desired, sausage to pan. , For dumplings, place flour in a small bowl. Make a depression in the center of the flour; add egg and water and stir until smooth. , Place a colander with 3/16-in.-diameter holes over simmering soup; transfer dough to the colander and press through with a wooden spoon. Cook, uncovered, 10-15 minutes. Discard bay leaf. Freeze Option: Prepare soup without dumplings and freeze in serving-size portions to enjoy for months to come.

Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.

FRESH PEA SOUP



Fresh Pea Soup image

This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!

Provided by Lizz C.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 17m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream

Steps:

  • Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
  • Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g

SPLIT PEA SOUP



Split Pea Soup image

This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.

Provided by bluebayou

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 10h30m

Yield 6

Number Of Ingredients 10

2 ¼ cups dried split peas
2 quarts cold water
1 ½ pounds ham bone
2 onions, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Steps:

  • In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
  • Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
  • Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g

EASY SPLIT PEA SOUP



Easy Split Pea Soup image

This is right off the Sunny Select Bag of Peas. It's lighter in calories and fat then most split pea recipes. Delicious!

Provided by -Sheri-

Categories     Onions

Time 4h10m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 9

2 cups dried peas
8 cups water
1 ham bone
1 cup chopped celery
1/2 cup chopped onion
1/2 cup diced carrot
1 bay leaf
1/4 teaspoon thyme
lite salt and pepper

Steps:

  • Rinse peas, add water, and bring to a boil simmering for 2 minutes.
  • Remove from heat, cover and let sit for 1 hour.
  • Add remaining ingredients and heat to a boil.
  • Reduce heat, simmer, covered 2 1/2 to 3 hours or until peas are soft.
  • Remove bone and slice up meat adding it to soup.
  • Enjoy!

Nutrition Facts : Calories 47.2, Fat 0.2, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 10.5, Fiber 0.5, Sugar 1, Protein 2.9

SLOW-COOKER SPLIT PEA SOUP



Slow-Cooker Split Pea Soup image

When I have leftover ham in the fridge, I always like to make this split pea soup. Just throw the ingredients in the slow cooker, turn it on, and dinner is done. -Pamela Chambers, West Columbia, South Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1 package (16 ounces) dried green split peas, rinsed
2 cups cubed fully cooked ham
1 large onion, chopped
1 cup julienned or chopped carrots
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1 carton (32 ounces) reduced-sodium chicken broth
2 cups water

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low 8-10 hours or until peas are tender.Freeze Option: Freeze cooled soup in freezer containers. To use, thaw overnight in the refrigerator. Heat through in a saucepan over medium heat, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 728mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 15g fiber), Protein 23g protein. Diabetic Exchanges

NEWFOUNDLAND-STYLE PEA SOUP



Newfoundland-Style Pea Soup image

This is a tasty soup made in the traditional Newfoundland style. One bowl of this soup with never be enough, it is delicious!

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 9h10m

Yield 10

Number Of Ingredients 6

1 pound Newfoundland style salt beef
2 cups yellow split peas
10 cups water
3 carrots, chopped
½ turnip, peeled and cut into 1/2-inch pieces
½ teaspoon ground black pepper

Steps:

  • Place the beef into a container and cover with water. Soak overnight in the refrigerator to remove excess salt. Drain, rinse, and cut into small cubes before using.
  • Bring the cubed beef, peas, and water to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until the peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help the peas dissolve, and to keep the soup from burning on the bottom of the pot. Stir in the carrots, turnips, and black pepper, continue simmering until the vegetables have softened, about 15 minutes more.

Nutrition Facts : Calories 201.3 calories, Carbohydrate 27.9 g, Cholesterol 19.2 mg, Fat 3.7 g, Fiber 0.2 g, Protein 14.5 g, SaturatedFat 1.2 g, Sodium 234.3 mg, Sugar 1.6 g

QUICK PEA SOUP



Quick Pea Soup image

This brightly colored, fresh-tasting soup is one of our daughter's favorites," writes Paula Zsiray of Logan, Utah. "She purees it in the blender in just seconds, then 'zaps' a mugful in the microwave until heated through."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 4

1-1/2 cups frozen peas (about 6 ounces), thawed
1-1/4 cups 2% milk, divided
1/8 teaspoon pepper
1/4 teaspoon salt, optional

Steps:

  • Place peas and 1/4 cup milk in a blender; cover and process until pureed. Transfer to a small saucepan., Add pepper and, if desired, salt; stir in remaining milk. Cook over medium heat 4-6 minutes or until heated through, stirring frequently.

Nutrition Facts :

Tips for Making Pea Soup

  • Use fresh or frozen peas for the best flavor. If using frozen peas, thaw them before cooking.
  • Add vegetables to the soup for extra flavor and nutrition. Good choices include carrots, celery, onions, and potatoes.
  • Use chicken or vegetable broth for the soup base. This will give the soup a richer flavor than water.
  • Season the soup with salt, pepper, and other herbs and spices to taste. Good choices include thyme, bay leaves, and parsley.
  • Serve the soup hot with a side of bread or crackers.

Conclusion

Pea soup is a delicious and easy-to-make soup that is perfect for a cold day. It is also a great way to use up leftover peas. With a few simple ingredients and steps, you can make a delicious pot of pea soup that will warm you up from the inside out. So next time you are looking for a quick and easy meal, give pea soup a try.

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