Pea soup - 10 recipes with photos step by step

Pea soup is a traditional first dish in the cuisines of many countries. It is loved for its pleasant sweet taste, high content of vegetable protein and low calorie content. The soup is made from fresh, dried or frozen peas. The base of the dish can be beef or pork broth. There are also options for pea soup with chicken, smoked meats and lean versions of the dish, without meat.

The classic recipe for pea soup with smoked ribs

For this soup, you need to stock up on smoked pork ribs, which will give the dish a smoke flavor and make the broth hearty. The peas are used dry, and it is better to soak them in water before boiling so that the peas are boiled better.

Cooking time: 40 minutes

Servings Per Container: 6.

• 
  Pour 200 g of peas (about a glass), pour cold water over it and soak for several hours. You can do this overnight or 3-5 hours in the afternoon before cooking.
• 
  Drain the peas, rinse and fill with clean water. Cook the peas for about 40 minutes, stirring the contents of the pot. If a cloudy film appears on the surface of the water, remove it.
• 
  Cut the peeled potatoes into cubes, place over the peas and cook together over medium heat.
• 
  Chop the carrots and onions as you would normally for the soup.
• 
  Divide the ribs into parts, if they are large. Small meat product on the bone can be left intact. The use of pitted smoked meats is also allowed.
• 
  Put the onion and then the carrots in a frying pan with heated oil and fry the vegetables until half cooked.
• 
  Add ribs to the mixture of onions and carrots and fry them for a few minutes to bring out the smoked taste and aroma more.
• 
  Then put the meat and vegetables from the pan into the pan and boil the soup until tender. Season with salt to taste, add bay leaf and spices.
• 
  Serve in soup bowls with ribs. Decorate with herbs if desired.

Bon Appetit!

Delicious pea soup with chicken in a saucepan

Any chicken meat is suitable for this soup: breast, thighs, wings or drumsticks. The soup turns out to be light, but nutritious enough, it is especially good in cold weather, when you need to warm up and get a boost of energy.

Ingredients:

• Chicken meat - 300-400 g.
• Dried peas - about 1 tbsp.
• Carrots and onions - 1 pc.
• Potatoes - 300 g.
• Salt, spices to taste.

Cooking process:

1. Soak the specified volume of peas in water for several hours in advance. If you skip this step, the peas will have to cook for several hours.
2. Cut the chicken into pieces. You can immediately cook pieces of a convenient size for consumption, or cut large pieces into smaller pieces after cooking. Pour the meat with water (the volume should be approximately equal to the desired volume of soup) and place on the stove.
3. After boiling the water, remove the foam (you do not need to change the water), add the peas washed after soaking to the meat and cook both components together for about 40 minutes at medium power.
4. Fry the onions and carrots, chopped into cubes, in a frying pan. They just have to "grab onto".You can add greens, dry herbs to them. After frying, add the vegetables to the pan with the meat and peas.
5. Chop the potatoes into small cubes and add to the saucepan. Stir the brew and keep on fire, covered for about 20 minutes.
6. After adding salt, bay leaf and other spices, cook the soup for 10 minutes, then simmer for another 5 minutes with the heat off and serve. Along with pea soup, it is appropriate to offer fried croutons or toasts, unleavened buns or fresh bread.

Bon Appetit!

Pea soup with pork in meat broth

For the soup according to this recipe, the first step is to cook the meat broth. In addition, smoked products are used here - bacon or brisket. Peas can be cooked with meat together or separately - the main thing is to follow the recommendations for the cooking time.

Ingredients:

• Pork (with or without bone) - about 0.5 kg.
• Dried peas - 250 g.
• Potatoes - 4 pcs.
• Smoked bacon or brisket - 200 g.
• Carrots and onions - 1 pc.
• Garlic - 1 clove.
• Soup spices, bay leaves, salt, vegetable oil.

Cooking process:

1. Rinse the pork and cut into pieces, put it in a saucepan and cover with water. Since the water will need to be drained, you can take an arbitrary volume, the main thing is that the meat is covered with it. After boiling, keep the pan on fire for 3-5 minutes, and then pour out the water, rinse the meat and pour enough water for the soup. Cook the broth for an hour and a half under the lid.
2. After soaking for an hour, rinse the peas and put them in the broth. You can put the peas in the broth at the same time as the secondary laying of the meat. In general, 40-60 minutes is enough for peas to cook.
3. Fry the carrots and onions or dip them raw in the soup.
4. Then send the diced potatoes.
5. Bacon or brisket, cut into strips, fry a little in a pan with butter and crushed garlic. Put in soup, stir it.
6. After adding salt and seasoning, taste the brew. Let it cook for 5-7 minutes, and you can turn it off. Serve rich pea soup with pork with bread and herbs.

Bon Appetit!

A simple step-by-step beef pea soup recipe

For beef broth, it is better to use a boneless shank, but you can also use another part of the carcass. To make the soup not only tasty, but also aesthetic, it is better to strain the broth before adding the recipe components to it.

Ingredients:

• Beef - 400-500 g.
• Peas - 200 g.
• Potatoes - 300 g.
• Carrots and onions - 100 g each.
• Bay leaves, peppercorns, dried herbs, salt.

Cooking process:

1. Divide a piece of beef into parts, remove the veins and films, pour water over it. After boiling, reduce heat, hold the meat on the stove for a few minutes. Then change the water and dip the washed beef into it. Cook the broth with bay leaf, peppercorns for about an hour and a half. Remove the meat, and pass the liquid base through cheesecloth. The broth will become light and pleasant to look at.
2. Peas soaked in water should be cooked in parallel with the broth in another container. When it begins to fall apart, combine with strained broth and continue to cook the soup.
3. Cut the finished beef into pieces and return to the liquid base.
4. Prepare a roast of onions and carrots and send them to the broth with peas.
5. Place the potato cubes in a saucepan after frying. Cook the pea soup with vegetables for another 20 minutes.
6. Add flavor to the soup with seasonings and salt. You can use a mixture of herbs for meat broth or individual herbs: oregano, marjoram, basil, etc. Before serving, you can sprinkle the soup with croutons and herbs.

Bon Appetit!

Classic pea cream soup with croutons

Delicate pea puree soup is made from the most elementary ingredients: chicken broth, vegetables and peas proper. When serving, sprinkle with croutons.

Ingredients:

• Chicken meat for broth - 300 g.
• Peas - 200 g.
• Potatoes - 200 g.
• Carrots - 100 g.
• Salt, seasonings to taste.
• Croutons for serving at will.

Cooking process:

1. Cook broth from any part of the chicken carcass. It takes about 40-50 minutes to cook.When cooking, you need to remove the foam that appears.
2. Soak peas in advance for several hours, then rinse and cook in broth. If you have purchased a quickly digestible product, you can simply rinse the peas and immediately send them to the broth. Let it cook until tender (minimum 40 minutes).
3. We cut carrots and potatoes in any shape - the finer the cutting, the faster the vegetables will cook. Throw them into the soup and keep the container on fire for another 20-30 minutes.
4. When all the ingredients are fully cooked, remove the soup from the heat and let it cool slightly.
5. Turn on the blender and grind all the components of the soup together to make the puree as smooth as possible. Chicken meat can be first removed from the pan and added to the soup later, breaking into fibers, or not added at all.
6. Put the puree soup on the fire again, salt it, season to taste, warm up to the desired state.
7. Dry the loaf cubes in the oven or take ready-made croutons and sprinkle them on the pea puree soup poured into plates.

Bon Appetit!

How to properly cook pea soup in a slow cooker

When cooking pea soup in a multicooker, the “frying” (or “baking”) and “stewing” modes are used. It is better to take chipped peas - they soften quickly enough without soaking or with minimal aging in water.

Ingredients:

• Split peas - 1.5 tbsp.
• Grilled sausages - 2 pcs.
• Smoked ribs - 200 g.
• Potatoes - 3 pcs.
• Onion - 1 head.
• Salt and vegetable oil.
• Spices: oregano, cumin, basil, black pepper.

Cooking process:

1. Pour water over the peas for about an hour. If for some reason you skip this step, be prepared to spend more time cooking the peas.
2. In the "frying" mode (in other models of multicooker - "baking"), fry the onion chopped in small cubes. For this, 3-5 minutes are enough.
3. Place the grilled sausages with the onion, fry for a few minutes on all sides.
4. Smoked ribs are next in line to be placed in the multicooker bowl. They need to be held with sausages and onions for a couple of minutes too.
5. Then send the diced potatoes and washed peas to the kitchen unit. Add a little salt (it is better to add salt later), add seasonings to taste.
6. Change the previous mode to the “extinguishing” function, set the time - 2 hours. Make sure that no liquid flows out of the multicooker. This will not happen if the permissible water level has not been exceeded. If, nevertheless, the soup strives to "run out", periodically open the lid of the multicooker, remove the foam and stir.
7. Distribute the ready-made multicooker soup on portioned plates and decorate with herbs as desired.

Bon Appetit!

Pea soup for the winter in cans

The main ingredients of the recipe are the same as in the classic soup cooked for dinner. Traditional preservatives are added only for the preservation of vegetables: salt, sugar and vinegar. The soup is rolled up under tin lids and stored in a cold place.

Ingredients:

• Split peas - 1 kg.
• Carrots and onions - 0.5 kg each.
• Bulgarian pepper - 1-1.2 kg.
• Tomato juice - 1.7 - 2 liters.
• Vegetable oil - 250 ml.
• Salt - 2 tbsp l.
• Sugar - 4 tbsp. l.
• Vinegar essence - ¼ tsp

Cooking process:

1. Soak the peas, as before boiling ordinary soup, it is better for the whole night. Drain, rinse and cook in a large container for 1.5 hours.
2. Prepare vegetables in parallel. Turn onions and carrots into cubes. Fry the vegetable cubes in a skillet with a lot of oil (half the volume indicated in the recipe).
3. Pepper, after cleansing from seeds and stalks, cut into cubes and fry in the remaining oil.
4. Combine vegetables together in one large thick-walled container. Pour boiled peas into it and mix.
5. Pour tomato juice into the mass, add the required amount of salt and sugar, stir to avoid burning and keep on medium heat for 40 minutes.
6. During this time, sterilize the banks. Take such a volume so that you can then use the content at a time. Boil the lids in water, let the jars dry.
7. At the end of boiling the pea soup, add the essence to it.If you want to add 9% vinegar instead of essence, you need 2 teaspoons of it. Mix everything in a saucepan and pour it hot into clean jars. Roll up the soup with lids, turn over the filled cans and hold in the room until it cools. Store in a cool place afterwards.
8. The soup prepared for the winter is poured into a container and heated before use. At this point, you can add the meat component to your taste.

Bon Appetit!

Delicious recipe for pea soup with smoked sausage

Smoked sausage in this recipe plays the role of a flavoring accent, so choose the one that you like as a stand-alone product. Soup is cooked, in ready-made broth, but can be used as a base and usual inode with the addition of a bouillon cube.

Ingredients:

• Broth or water - 2.5 liters.
• Smoked sausage - 300 g.
• Peas - 200 g.
• Onions and carrots - 150 g each.
• Potatoes - 300 g.
• Tomato juice - 100 ml.
• Greens, vegetable oil, salt, spices.

Cooking process:

1. Bring the washed peas to a swollen state by pre-soaking in water.
2. Pour the prepared peas into the hot broth and cook over low heat. You can simply boil it in water, and at the end of cooking, grind a bouillon cube into the soup with the taste that you like. Cooking time for peas is about 40-60 minutes.
3. Prepare the onion and carrot fry. To do this, chop vegetables and fry in vegetable oil until golden brown. Put in a saucepan with peas.
4. Potatoes in the form of cubes or strips are also sent to boil in broth.
5. Chop the smoked sausage into large strips. It can be fried before being sent to the soup or tossed in without frying. After being in the pan for a short time, the sausage will release more fat and also give a strong flavor. But the smoked product immediately dipped in broth will give an appetizing smell.
6. Pour tomato juice into the soup, season with spices and salt. After that, cook for another 10 minutes. Top directly into a saucepan or sprinkle with herbs after distributing the soup on bowls.

Bon Appetit!

A simple and quick recipe for pea soup with stew

This military version of the soup will appeal to those who do not like to spend a lot of time cooking. Beef or pork stew is suitable for the dish, and its volume can be varied, depending on how hearty the soup you want to get.

Ingredients:

• Dried split peas - 0.75 cups.
• Pork or beef stew - 300-400 g.
• Potatoes - 4 pcs.
• Onions and carrots - 1 pc.
• Vegetable oil, salt, herbs, spices.

Cooking process:

1. Start the soup by soaking the peas. This step is best done on the eve of a scheduled cooking day. After soaking the peas overnight, finish the dish in a very short time. Boil swollen peas in water for 40 to 60 minutes, ready to taste.
2. Saute chopped carrots and onions in oil. You can add more of these vegetables and cook them for longer, then the soup will be thicker.
3. Put the potato cubes over the peas and cook for about 15-20 minutes.
4. Put the stew in a pan with onions and carrots, heat it under the lid. This will make a thick soup dressing. If desired, you can add fresh tomatoes or tomato paste. Then all the components should be extinguished together for another 7 minutes.
5. Put the contents of the pan into a saucepan with peas and potatoes. Add a small amount of salt and spices, since the stew is usually quite salty and spicy. Boil the soup with all the ingredients for another 5-7 minutes. At the end of cooking, you can add herbs.

Bon Appetit!

Lean pea soup without meat

Meatless pea soup will turn out to be no less rich and satisfying if you use enough vegetables and boil the peas well. And aromatic spices - oregano, basil, marjoram - will give the dish an amazing aroma.

Ingredients:

• Dried split peas - 1 tbsp.
• Potatoes - 5 pcs.
• Carrots and onions - 2 pcs.
• Dill and parsley.
• Garlic - 1 clove.
• Marjoram, oregano, basil - ¼ tsp each.
• Salt, vegetable oil.
• Rye croutons for serving.

Cooking process:

1. Peas, washed with water, put to cook on the stove.When it boils, use a spoon to collect the foam and reduce the heat to low. Cover and cook for about 1.5 hours. You can add a teaspoon of baking soda to the water to speed up the process. You can also use a pressure cooker. There is one more trick for quick cooking: boil the peas for about half an hour, then grind or heat and continue cooking. But the dish will be more like a puree soup.
2. Chop carrots and onions using a convenient method, and then fry in oil and put in a saucepan. If you do not want to feel vegetable fat in a lean soup, you can send vegetables to cook raw.
3. Put the potatoes, cut into small cubes, also in a saucepan. Cook peas with vegetables for 15-20 minutes. At the end of cooking, add aromatic spices, salt and a lot of herbs. Place the garlic last in the soup, chopping it with a knife or passing it through a garlic dish.
4. Sprinkle the lean pea soup with rye croutons when serving.

Bon Appetit!