Best Easy Peasy Pea Soup Recipes

Easy Peasy Split Pea Soup image

Provided by Sunny Anderson

Time 1h5m

Yield 4 servings, about 9 cups

Number Of Ingredients 12

1/2 pound slab bacon
1 medium onion, chopped
1 carrot, diced
1 celery stalk, diced
Salt and freshly ground black pepper
1 clove garlic, chopped
1 tablespoon ground cumin
1 pound green split peas, washed and picked clean
6 cups low-sodium chicken stock
1 tomato, diced, for garnish
1 lime, cut into wedges, for garnish
Special equipment: Blender or immersion blender

Steps:

Slice the bacon into 1/2-inch chunks. Add to a large soup pot and cook over medium-high heat to render the fat and get crispy on all sides, about 8 minutes total. The more brown the better; just don't burn them. They are perfect when they are more chewy than juicy.
Remove bacon chunks and set aside on a paper towel lined plate. Pour off all but 2 to 3 tablespoons of fat from the stock pot. Add the onion, carrot and celery with a pinch of salt and pepper and saute until onions are just translucent, about 6 to 8 minutes. Stir in the garlic and cumin and let cook another minute before adding the split peas and stock. Cover and bring to a boil. Reduce the heat and simmer until the peas are al dente (cooked through, but slightly firm and whole), about 20 minutes. Cool for 5 minutes.
Ladle out about 3 cups of the peas and carefully blitz the remaining soup using an immersion blender or countertop blender until creamy. If using a countertop blender be sure to only fill it about 1/3 the way up and start on a slow speed, then raise to a higher speed. This method will take a bit longer due to the need to blitz in batches. Pour the soup back into the pot. Return the 3 cups of peas to the soup and stir to combine and heat through. Season with salt and pepper, to taste. To serve, ladle the soup into bowls and top with bacon, tomato and a squeeze of lime.

Easy

Provided by Lori Ann

Categories Bean Soups

Time 1h45m

Number Of Ingredients 13

16 oz green or yellow split peas
4 Tbsp olive oil
1 medium onion
1 large carrot peeled
1 stalk(s) celery with leaves
1 tsp garlic powder
1 packet sazon seasoning or 1 teaspoon seasoned salt
1/4 tsp celery salt
1/4 tsp black pepper
1/2 tsp badia jamon (ham flavored seasoning
1/2 c finely chopped ham (optional)
4 c vegetable broth
4 c chicken broth

Steps:

1. Put onion, celery with tops (make sure they're not wilted) and carrot in a food processor and chop until fine.
2. Heat the olive oil in a large dutch oven or pot and add the chopped onion-celery-carrot mixture and garlic powder. Cook on low for about 5 minutes.
3. Add all remaining ingredients (if using chopped ham omit the jamon seasoning) and bring to a boil.) Lower heat, cover and then simmer for about 1 1/2 hours stirring often until peas are cooked through and soup is thickened. Taste and add salt and pepper as needed.
4. Serve with grilled swiss and ham on marbled rye bread. Yummy! Enjoy

Easy Peasy Pea Soup image

Provided by Mary McCartney

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil
2 medium brown onions, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 stick celery, ridged side peeled with a vegetable peeler to get rid of any fibrous strands and roughly chopped
1 leek, cleaned to remove any grit and roughly chopped
1 teaspoon dried mixed herbs
One 15-ounce can cannellini beans, drained and rinsed
4 cups hot vegetable stock (store-bought or 1 1/2 tablespoons vegetable bouillon mixed with 4 cups boiling water)
21 ounces frozen peas
Croutons, recipe follows
4 slices of wholemeal bread, cubed into bite-sized pieces
3 tablespoons extra-virgin olive oil
Pinch of flaky sea salt
Pinch of dried mixed herbs

Steps:

Add the oil to a large saucepan on a medium heat. Add in the vegetables and stir well. Cook for a couple of minutes then add in the mixed dried herbs and stir well. Add the beans and the hot stock and bring to a gentle simmer.
Pour in the frozen peas and leave to simmer gently for 10 minutes or until the vegetables are just cooked. Leave the lid off as this helps the vegetables retain their vibrant color. Once cooked blend with stick blender or in a food processor until completely smooth.
Ladle into bowls and garnish with the croutons and a drizzle of olive oil.
Preheat the oven to 350 degrees F.
Place the cubed bread in a medium sized mixing bowl. Drizzle over the olive oil, salt and mixed herbs and mix together with clean hands or spoon till evenly coated. Tip onto a baking tray, spread out evenly and bake for around 15 minutes until golden brown, turning them half way through. Remove and leave to cool.