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Best Pea Soup Recipes

Best Pea Soup Recipes

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Top Rated Pea Soup Recipes

Split pea soup is the perfect budget-friendly soup to melt your winter blues away! This recipe is so simple and delicious. If you don't have an emulsion blender...get one! Just kidding, feel free to use a regular blender, it works just as well!25 Slow-Cooker Soups and Stews for Winter

Recipe provided courtesy of Vintage Books and Anna Thomas, from the 2014 re-print of the classic two-volume collection The Vegetarian Epicure.

Easy to make and even easier to assemble, this soup is not only refreshing, but whimsical as well!

15 Minute Pea Soup (with frozen or fresh peas)

This simple pea soup, made with fresh or frozen peas and kitchen-staple ingredients, is ready in only 15 minutes. It's a quick and healthy lunch or dinner option. You will love it!

Butter up a slice of our no yeast bread with herbs and cheese to serve with this soup! And if you like simple veggie soup recipes, try our cozy celery soup or asparagus soup.

What Are The Some Ingredients

We have more precisely three basic ingredients, peas and cut in cubes carrots, which we will use frozen, and a medium-sized onion, which we put whole and take out at the end.

And for dumplings, we need two beaten eggs and two tablespoons of wheat flour, which we will dilute with two tablespoons of water.

  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 6 cups peas, fresh or frozen
  • ½ cup water
  • 4 cups 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
  • 1/2 cup half-and-half (optional)
  • ½ teaspoon salt
  • Freshly ground pepper to taste

Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley) cook, stirring, until fragrant, about 10 seconds.

Stir in peas. Add water and broth bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.

Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called &ldquono-chicken&rdquo broth, it can be found with the soups in the natural-foods section of most supermarkets.

To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

Welcome To My Online Cookbook

Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.

Even when I was working long hours hosting and working on the Jenny Jones Show, I still made time to cook my own healthy meals. These days, I feel extremely fortunate that I can spend all my time doing what I love. I created Jenny Can Cook as a place to share my own healthy recipes with everyone from experienced cooks to novices in the kitchen. My healthy lifestyle is what motivates me to create healthy and easy recipes and especially healthy dessert recipes because I do love my sweets.

I’m not a health food nut – I’m just doing the best I can to create clean recipes that I feel good about eating. But they have to taste great so I basically work on reducing the bad stuff and increasing the good stuff. For example, with dinner recipes, I focus on using healthy fats and incorporating lots of vegetables. My best desserts usually have less sugar than most and added fiber where it works. Most of my cookies are made with whole grains and I often replace chocolate chips with dark chocolate chunks.

Keeping it simple is also important. Any time I can make something easier to cook, I do it. So you’ll see lots of easy recipes here where everything goes into one bowl or one pan, like my most popular lemon brownies or easy homemade granola. And I’m always working on creating simple recipes that have just a few ingredients. When I can make a simple, easy recipe it’s usually the one people use the most, like my quick and easy mac & cheese or salmon patties. It’s all about clean eating.

I especially love to bake so it’s really important to have healthy dessert recipes because I enjoy something sweet after every meal and it’s always homemade… from my hugely popular quick & easy chocolate cake to my homemade cinnamon rolls that everyone seems to love, and both recipes are made with no butter. For anyone wanting to avoid butter, you will find a lot of delicious healthy desserts with no butter including cakes, pies, and cookies without butter. In fact, I created a separate category just for those sweets made without butter to make those healthy cookies and cakes easy to find. Just look for the Baking Without Butter recipe category.

I am also a student of nutrition and I know how crucial it is to eat vegetables every day. They are the lifelines to good health and many of my dinner recipes have vegetables built in, like my one pot chicken veggie pasta loaded with high antioxidant vegetables and my pork tenderloin with roasted vegetables. These are both super healthy meals with the anti-aging benefits of a variety of vegetables.

My own favorite meals have to be Polish food. That’s my heritage and I grew up on Polish Cabbage Rolls (Gołąbki) and Pierogi. My sister and I learned to cook from our dad and we even had our own traditional Polish costumes. People seem to enjoy my Polish family recipes and I am always working on the next Polish meal to post but it has to be the healthiest I can make it. I am surprised how many Polish people visit my site and even leave comments in Polish. I love it!

The satisfaction I get just knowing that others appreciate my healthy recipes and are cooking healthy foods and meals at home is all the reward I need. I will never sell anything on this site. My only goal is to motivate more people to cook at home, making good nutrition and healthy eating a priority.

A lot of people may not realize that eating healthy meals doesn’t mean tofu and rice cakes. You don’t have to give up your favorite comfort foods… just change the way you make them. Maybe some day soon, instead of saying, “Aren’t you Jenny Jones, the talk show host?” they will be saying, “Aren’t you Jenny Jones, the healthy home cook? I love your recipes!”

I strive to make my recipes as simple as possible and I’m rewarded when even novice cooks write to say they have never baked before and are baking homemade bread for the first time in their lives. Cooking is fun for me and I always add a bit of humor to my cooking videos. If I can make you smile and then you try one of my recipes, it’s a double win for me… bringing you some fun and some good food, too.

Thank you for visiting Jenny Can Cook and please continue to send your feedback (and photos!). I never expected my recipes to be so popular and wish I could answer every question but I simply can’t keep up. Between my youtube videos and my website, I have around 60,000 visitors a day. Many people seem surprised saying, “You have the best recipes on the web – recipes that work.” That’s because I am not a recipe developer, just a home cook sharing what I make at home every day. So thank you all for trusting me. It’s the best feeling in the world to know that what I do is making a difference.
Jenny Jones

10 Simple Split Pea Soup Recipes to Warm You Up on a Chilly Day

These quick and tasty recipes transform the classic vegetable soup into healthy and hearty family favorites. Plus, get all our favorite soup recipes!

Have the best of both worlds by combining these two classic soups for one delicious meal.

This creamy and cozy recipe will turn even the pickiest of eaters into split pea soup lovers.

Get the recipe at Wry Toast.

The addition of dumplings takes this comfort food to another level.

Get the recipe at Busy in Brooklyn.

Mix all the ingredients together in your slow-cooker, and set it on low so the appliance can work its magic.

Get the recipe at A Sweet Pea Chef.

This Italian version adds a variety of wholesome flavors to your split pea soup.

Get the recipe at Cookin' Canuck.

Watching your waistline? Opt for a recipe with less sodium and fresh ingredients.

Get the recipe at This Mama Cooks.

Save this cozy soup recipes for Christmas or Easter, when you're looking for a way to use up leftover holiday ham.

Get the recipe at Culinary Ginger.

Warm up with this special split pea soup recipe that features tender chunks of chicken, potatoes, celery, garlic, and more.

Thai Coconut and Vegetable Soup

Traditionally, Thai coconut soup, or tom kha, is made with chicken and lots of spices, such as galangal and lemongrass. Our easy vegetarian version is made with fresh cilantro, lime, and cayenne to duplicate the Thai flavors, and vegetables to add texture. A generous amount of peanut butter adds creaminess, protein, and flavor, but swap it for sunflower butter if there are any allergies in the house.

Although it's rich and filling, add some diced and sauteed tofu, or grilled tempeh to make it richer and to give a protein boost. Ready in 70 minutes, serve this soup with Jasmine rice.

Before you go.

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Recipe Summary

  • 1 pound green split peas
  • 3 quarts water
  • 2 tablespoons vegetable oil
  • 2 celery ribs, cut into 1/2-inch dice
  • 2 carrots, cut into 1/2-inch dice
  • 1 onion, cut into 1/2-inch dice
  • 1 teaspoon marjoram leaves
  • 1 teaspoon thyme leaves
  • Salt and freshly ground pepper
  • Parsley Pistou, Onion Rings and crispy bacon (optional), for serving

In a large pot, combine the split peas and water and bring to a boil. Simmer for 2 minutes, cover and let stand for 1 hour.

In a medium skillet, heat the oil. Add the celery, carrots, onion, marjoram and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes. Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours. Season with salt and pepper. Serve with Parsley Pistou, Onion Rings and crispy bacon.

  • Chickpeas: 300 grams
  • Vegetable juice: 1.5 liters
  • Scented leaves: 2 pcs
  • Carrots: 1 pc
  • Onion: 1 pc
  • Leek: 1 pc
  • Rosemary: 1 branch
  • Olive oil: 3 tbsp
  • Tomato paste: 1 tbsp
  • Salt and pepper: Enough

First, wash the leeks, carrots and white onions well and chop finely, then pour the olive oil into a large saucepan and add the carrots, leeks and white onions.

Roast the ingredients over low heat until they are slightly golden and light in color.

Drain the boiled peas or canned peas and add to the mixture to heat, then add a little vegetable juice to bring to a boil.

You can also use frozen and frozen peas. But before that, you have to let it stay in the ambient air for a few hours so that the ice melts. To melt pea ice sooner, you can put it in a little lukewarm water.

Note that from this point on, add the vegetable juice little by little That is, gradually add the vegetable juice until it reaches your desired cooking and allow it to boil and cook.

Next, mix the paste with some vegetable juice, then add it to your boiling soup and then add the bay leaf and rosemary to the mixture.

If you find that the peas do not cook at this stage, add a little more vegetable juice. Needless to say, canned peas need 20 to 30 minutes to cook. For frozen peas, you need to consider a little more time.

Finally, add the pepper and salt to your liking and taste the food water so that the taste is not too spicy or salty, so your soup is ready to serve.

Additional tips about pea soup

pea soup is one of the soups.
The preparation time and ingredients are about 15 minutes.
Baking time is about 1 hour.
Pea soup can be served as a snack – appetizer.
Note that the amount of ingredients and recipe is suitable for 4 people.

Related Video

I used 1/2 dried peas & half frozen which gave it a richer more authentic taste.

This soup is FANTASTIC. I made my own pesto, using Gourmet's pesto recipe, which is brainlessly simple. And there's nothing better than fresh ingredients! But this soup was awesome: the sweetness of the peas followed harmoniously by the mellow strength lent by the pesto. This recipe is SO effortless, and with such phenomenal success!!

So good! Make your own pesto (basil, garlic, pine nuts, parmesan cheese, lemon juice, and olive oil) for the best flavor.

Followed the recipe exactly and it just came out weird

I made this just because we didn't have dinner made and I had nothing to do so. why not? I didn't think it would be that good but it was pretty good.

this soup was great. very very easy to make. the only thing is that it needs garlic. otherwise it was a little bland. i put in like 3 cloves worth of minced garlic (from a jar). this made it taste great. everything else i made as is. will definitely make again. just with the garlic.

I was very surprised at how much I LOVE this soup! So quick and easy to make and unbelievably tasty. Perfect as a side dish or for your main meal.

A-mazing. Wonderful unexpected flavors combined with ease of prep (not to mention the delicious aromas that fill the kitchen) make this a joy to create.

tried this recipe just to use up some pesto. didn't have high hopes for it but it was so good! it got better over the next couple of days. i added half and half and grated cheese which made it even better.

I found this soup good but nothing exceptional. My guests were ok with it but no one wanted seconds. I'm giving it three forks as the simplicity of the recipe makes it a quick fix soup when needed. If I make it again, Iɽ probably add the parm on top as others had suggested.

This is my new favorite soup! It was quick and easy but definitely doesn't taste it!

This has become one of my go-to recipes. I usually double the carrots and celery for an extra veggie boost. Because the pesto is what gives the soup most if its flavor, the results will probably vary greatly depending on the pesto sauce you use I found one that I really like at an artisanal shop. It's expensive, but worth it. I'm always sad when the leftovers run out.

this was a good soup. it was very quick and easy to make. i think it would be better with parmesan on top, as other reviewers mentioned. maybe next time i will add some garlic, as my pesto seems light on it. or i will make my own pesto to go in it.

Quick, easy, and great tasting! This is a soup that can be made as part of a quick weeknight supper or an elegant dinner party. I added more pesto and topped with shavings of parmesan cheese.

Very tasty, everyone loved it. I added more pesto than called for and blended it sparingly to leave it chunky rather than smooth.

Really different and delicious. I made it for book club and it received high marks. A few crumbles of goat cheese are great on top. The flavor is very fresh. It freezes well, too.

I made this for my partner's parents last night and it was a hit. I came home late and had to cook and wanted something quick but nice. This was it. Didn't change a thing.

The soup is in fact very good. I like the sweet and garlic flavour in it. I put a little bit more pesto and some parmezan on the top - nice combination.

This is delicious, especially considering how easy it is to make! I wouldn't say it's the best pea soup I've ever had, but it's up there. I found I had to add a lot of salt.

I made this for dinner last night - quick, easy, and very healthy!

I enjoyed the taste of this soup tremendously. Taste combined with ease of preparation and nutritional benefits make this recipe a keeper.

I made it last night for a quick, healthy dinner. It was a tasty soup, especially considering how easy it was to prepare. It is the first time I've reviewed anything, so I'm being conservative in my rating.


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