Pea soup is a classic comfort food that’s as nutritious as it is delicious. Whether you prefer the hearty, earthy flavors of split peas or the vibrant freshness of green peas, there’s a pea soup recipe for everyone. This recipe provides two variations: the traditional split pea soup, made with dried split peas and a rich broth, and a lighter, brighter fresh pea soup, made with fresh or frozen peas for a burst of green goodness. Both options are easy to prepare, filling, and perfect for a cozy meal. The addition of optional ingredients like ham, cream, or lemon juice allows for customization to your taste.
Table of Contents
Why You’ll Love This Pea Soup Recipe
Pea soup is the ultimate comfort food, offering warmth and heartiness with minimal effort. The traditional split pea soup is filling and savory, with a rich broth and a hint of smokiness if you choose to add ham. It’s ideal for chilly days and can be easily made in large batches to feed a crowd or for leftovers throughout the week. On the other hand, the fresh pea soup is lighter and more refreshing, perfect for spring or summer when peas are in season. Both versions are packed with nutrients and can be easily adapted to suit different dietary preferences, whether you prefer vegetarian, creamy, or more savory flavors. Plus, both soups are quick to prepare and provide a satisfying meal for any occasion.
Ingredients
For Traditional Split Pea Soup:
- Dried split peas (rinsed)
- Vegetable or chicken broth
- Medium onion (chopped)
- Carrots (diced)
- Celery stalks (diced)
- Garlic cloves (minced)
- Bay leaf
- Dried thyme (or fresh)
- Salt (adjust to taste)
- Black pepper
- Olive oil or butter
- Diced ham (optional)
- Lemon juice (optional)
For Fresh Pea Soup (Green Pea Soup):
- Fresh or frozen green peas
- Vegetable broth
- Small onion (chopped)
- Garlic clove (minced)
- Salt
- Black pepper
- Dried mint or basil (optional)
- Heavy cream or coconut milk (optional)
- Butter or olive oil
Variations
- Add protein: For the traditional split pea soup, you can substitute ham with bacon or turkey for a different twist. Alternatively, add shredded rotisserie chicken for a heartier option.
- Vegan or vegetarian option: Make the split pea soup vegetarian by omitting the ham and using vegetable broth. Similarly, the fresh pea soup can be made vegan by skipping the cream and using coconut milk.
- Herb variations: Experiment with different herbs like rosemary, oregano, or parsley to enhance the flavor of either soup.
- Spicy version: Add a pinch of cayenne pepper or a dash of hot sauce for some heat in either soup variation.
- Add greens: For a burst of color and extra nutrients, stir in some spinach, kale, or arugula into the fresh pea soup just before serving.
How to Make the Pea Soup Recipe
Traditional Split Pea Soup
Step 1: Sauté the vegetables
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables have softened.
Step 2: Add garlic and spices
Add the minced garlic, bay leaf, thyme, salt, and pepper. Cook for another minute, stirring to release the flavors.
Step 3: Add peas and broth
Pour in the vegetable or chicken broth and the rinsed split peas. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 1 to 1.5 hours, or until the peas have softened and the soup has thickened.
Step 4: Optional additions
If using, add the diced ham and simmer for an additional 10 minutes to allow the flavors to meld together. Stir in the lemon juice at the end for a burst of brightness, if desired.
Step 5: Serve and enjoy
Once the soup is done, taste and adjust the seasoning if necessary. Serve hot with a slice of crusty bread for a complete meal.
Fresh Pea Soup (Green Pea Soup)
Step 1: Sauté the vegetables
In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes until the onion is soft and translucent.
Step 2: Add peas and broth
Add the fresh or frozen peas to the pot along with the vegetable broth. Bring the soup to a simmer and cook for about 10-15 minutes, or until the peas are tender.
Step 3: Puree the soup
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy. If you prefer a chunkier texture, you can blend only half of the soup.
Step 4: Add cream and herbs
Stir in the heavy cream or coconut milk for a creamy texture, if desired. Add the dried mint or basil, salt, and pepper. Taste and adjust seasoning as needed.
Step 5: Serve and enjoy
Serve the soup hot, garnished with a dollop of cream or a sprinkle of fresh herbs, if desired. Pair with crusty bread or crackers for a perfect meal.
Tips for Making the Pea Soup Recipe
- For a smoother texture in the split pea soup, use an immersion blender to puree some or all of the soup.
- To avoid overcooking, check the soup occasionally while it simmers and add more broth if it becomes too thick.
- For a richer flavor, sauté the garlic and onions in a little bit of the ham fat if you’re using ham in the traditional split pea soup.
- If using dried split peas, ensure they’re rinsed well before adding them to the pot to remove any debris.
- If the fresh pea soup is too thick after blending, simply add more broth or water until it reaches your desired consistency.
How to Serve
Both variations of pea soup are excellent on their own or served with a side of crusty bread, a fresh salad, or a dollop of sour cream. The traditional split pea soup is hearty enough to serve as a main course, especially with the addition of ham. The fresh pea soup is a lighter option that works beautifully as a starter or paired with a light sandwich. Garnish with fresh herbs, a swirl of cream, or crispy croutons for added flavor and texture.
Make Ahead and Storage
Storing Leftovers
Both soups store well in the refrigerator. Keep them in an airtight container for up to 3-4 days. The flavors will continue to develop and improve over time.
Freezing
Both versions of pea soup can be frozen for later use. Let the soup cool completely, then store it in an airtight container or freezer-safe bag. It will keep for up to 3 months. To reheat, thaw the soup overnight in the refrigerator and then heat on the stove.
Reheating
Reheat the soup on the stove over low to medium heat, stirring occasionally. If it has thickened too much during storage, add a bit of broth or water to reach your desired consistency.
FAQs
1. Can I make the split pea soup without ham?
Yes, you can make the traditional split pea soup entirely vegetarian by omitting the ham and using vegetable broth instead of chicken broth.
2. Can I add bacon instead of ham?
Absolutely! Bacon will give the soup a smoky flavor and is a great alternative to ham.
3. Can I make this soup without a blender?
Yes, the fresh pea soup can be made without blending if you prefer a chunky texture.
4. Can I use dried peas for the fresh pea soup?
While dried peas work best for the traditional split pea soup, fresh or frozen peas are ideal for the fresh pea soup as they provide a lighter, brighter flavor.
5. Can I make this soup in a slow cooker?
Yes, both soups can be made in a slow cooker. For the split pea soup, sauté the vegetables first, then add the peas and broth and cook on low for 6-8 hours. For the fresh pea soup, sauté the vegetables and then cook on low for 4-5 hours.
6. Can I add potatoes to the soup?
Yes, you can add diced potatoes to the traditional split pea soup for extra heartiness.
7. Is pea soup healthy?
Yes, pea soup is a great source of protein, fiber, and vitamins. It’s naturally low in fat and can be made even healthier by skipping the ham or cream.
8. Can I use frozen peas for the fresh pea soup?
Yes, frozen peas are an excellent substitute for fresh peas in this recipe.
9. How can I thicken the soup if it’s too thin?
If your soup is too thin, simmer it uncovered for a bit longer to reduce the liquid, or you can puree some of the soup to thicken it.
10. Can I add other vegetables to the soup?
Absolutely! You can add vegetables like zucchini, spinach, or leeks to either version of the soup for extra flavor and nutrition.
Conclusion
Pea soup, whether traditional or fresh, is a comforting, nourishing dish that’s easy to make and full of flavor. The traditional split pea soup is hearty and satisfying, while the fresh pea soup offers a light and vibrant alternative. Both recipes can be customized to suit your taste, and they’re perfect for meal prep, as they store well and freeze easily. Whether you’re in the mood for a hearty bowl or a lighter, more refreshing option, pea soup is sure to be a hit at your table.
Related Posts:
Print
Pea Soup Recipe: Traditional & Fresh Variations
- Total Time: 1 hour 10 minutes (for split pea soup) 30 minutes (for green pea soup)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting pea soup recipe with two variations: the classic split pea version with ham and broth, or a lighter, fresh green pea soup with a touch of creaminess. Both versions are packed with flavor and perfect for a cozy meal!
Ingredients
For Traditional Split Pea Soup:
- 1 1/2 cups (300 g) dried split peas, rinsed
- 6 cups (1.5 L) vegetable or chicken broth
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tbsp fresh)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil or butter
- 1 cup diced ham (optional)
- 1 teaspoon lemon juice (optional, for brightness)
For Fresh Pea Soup (Green Pea Soup):
- 3 cups (450 g) fresh or frozen green peas
- 4 cups (1 L) vegetable broth
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried mint or basil (optional)
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- 1 tablespoon butter or olive oil
Instructions
- For Traditional Split Pea Soup:
a. In a large pot, heat the olive oil or butter over medium heat.
b. Add the onion, carrots, celery, and garlic, and sauté for about 5-7 minutes, until softened.
c. Add the dried split peas, broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.
d. Cook for about 1 hour, or until the peas are tender and the soup has thickened. Stir occasionally.
e. If using, stir in the diced ham and cook for an additional 5-10 minutes.
f. Remove the bay leaf, add lemon juice if desired, and adjust seasoning to taste. - For Fresh Pea Soup (Green Pea Soup):
a. In a medium pot, heat the butter or olive oil over medium heat.
b. Add the onion and garlic, and sauté for 3-4 minutes until softened.
c. Add the peas, broth, salt, pepper, and optional mint or basil. Bring to a simmer and cook for 5-10 minutes until the peas are tender.
d. If using, stir in heavy cream or coconut milk for a creamy texture.
e. Blend the soup using an immersion blender or in batches in a regular blender until smooth (optional for a creamy version).
f. Adjust seasoning and serve hot.
Notes
- For the split pea version, adding ham gives it a more robust flavor, but you can leave it out for a vegetarian version.
- If you prefer a thicker soup, you can blend part of the split pea soup with an immersion blender.
- Fresh peas work great in the green pea version, but frozen peas can be used as well.
- For a lighter version, skip the cream or coconut milk in the green pea soup.
- The soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour (for split pea soup) 20 minutes (for green pea soup)
- Category: Soup
- Method: Stovetop
- Cuisine: American