How to make pea soup: 5 interesting recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

These delicious and nutritious soups will keep you warm in any weather. Just add aromatic spices, smoked ribs, bacon, meatballs or mushrooms to the peas.

1. Pea soup with bacon

Ingredients

• 250 g peas;
• 1 onion;
• 1 carrot;
• 50 g butter;
• 300 g bacon;
• salt to taste.

Preparation

Soak the peas for a few hours, and then cook for about an hour. How to do it correctly, read the detailed instructions of the Lifehacker.

Peel the onions and carrots. Chop the onion, grate the carrots on a fine grater. Melt the butter in a skillet and fry the vegetables in it. Add them to the peas 15 minutes before cooking.

Mash the finished peas along with the onions and carrots with a blender and put them on the fire again.

Slice the bacon, fry in a pan, add to the mashed peas and bring to a boil. Salt.

Serve with sour cream or cream.

2. Pea soup with meatballs

Ingredients

• 250 g split peas;
• 2 small onions;
• 1 carrot;
• 4 small potatoes;
• 300 g minced meat;
• salt, black pepper - to taste;
• 1 egg;
• vegetable oil - for frying.

Preparation

Soak the peas for a few hours, then rinse and cook. Peel onions, carrots, potatoes. Chop the onion, grate the carrots on a fine grater, cut the potatoes into cubes.

Season the minced meat with salt and pepper, add an egg, half an onion and form into meatballs. Lifehacker has already written how to make them tastier.

Fry the leftover onions and carrots in vegetable oil until golden brown. Add the potatoes 20 minutes after you start boiling the peas. After another 10 minutes - meatballs.

After the meatballs are cooked, add the onions, carrots and salt to the soup. Bring to a boil and check if the potatoes are boiled. As soon as it is ready, turn off the stove, cover the pan with a lid and leave the soup for 15 minutes. Serve with herbs.

3. Pea soup with mushrooms

Ingredients

• 1 ½ l of broth;
• 1 cup peas
• 1 bay leaf;
• 500 g of champignons;
• 1 carrot;
• 1 onion;
• 1 stalk of celery
• 1 tablespoon vegetable oil;
• salt, curry, black pepper - to taste.

Preparation

Pour broth into a saucepan, add peas, put bay leaf and put on low heat for 30 minutes. Any broth can be used: mushroom, vegetable, beef or chicken.

Rinse the mushrooms, dry and cut into slices. Peel the carrots and onions and cut them into small cubes. Cut the celery stalk into thin slices. Fry onions, carrots and celery in vegetable oil.

After half an hour, add mushrooms to the peas and cook for another 15 minutes. Add the sautéed vegetables, bring to a boil and cook for another 5 minutes.

Remove pea soup from heat, season with salt, pepper and curry. Serve with sour cream and herbs.

4. Pea soup with aromatic spices

Ingredients

• 160 g peas;
• 3 medium potatoes;
• 1 onion;
• 1 clove of garlic;
• ½ bell pepper;
• 2 tablespoons of vegetable oil;
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• ¼ teaspoon chili pepper;
• 1 teaspoon dried ginger
• 1 tomato;
• 2 tablespoons tomato paste
• salt to taste.

Preparation

Soak peas, rinse, cover with water and cook for about 40 minutes. Peel and dice the potatoes. Finely chop the onion and garlic, cut the pepper into small strips.

Heat a spoonful of vegetable oil in a frying pan, fry the onion and garlic in it until golden brown. Transfer to a plate. Place the spices in the pan, fry for 5 seconds and then add the potatoes. Cook over medium heat for 5-7 minutes.

15 minutes before the end of cooking, add potatoes to the peas, and after another 5 minutes add pepper, onion and garlic. Peel the tomato and cut into slices. Add it at the end of cooking, along with tomato paste and salt. Let sit another 2-3 minutes, then remove from heat. Serve with sour cream and croutons.

5. Pea soup with smoked ribs

Ingredients

• 500 g smoked pork ribs;
• 500 g dry peas;
• 1 onion;
• 1 carrot;
• 5-6 potatoes;
• 1 tablespoon vegetable oil;
• 3-4 tablespoons of mustard;
• salt, ground black pepper - to taste;
• 3 cloves of garlic;
• greens;
• 100 g bacon.

Preparation

Chop the pork ribs into pieces, put in a saucepan and cook for about 1, 5 hours: you need the meat to easily separate from the bones. Then remove the ribs and remove the meat from them. Strain the broth, add the pre-soaked peas to it and put on fire.

Peel the vegetables. Cut onions and carrots into small cubes, potatoes into slices.

30 minutes after you start boiling the peas, place the potatoes and cook for 10 minutes. At this time, heat the oil in a skillet and fry the onions and carrots until golden brown. Add the stir-fry to the saucepan and cook for another 10 minutes. Add mustard and meat 5 minutes before cooking. Season with salt and pepper.

Rinse greens and chop finely. Do the same with garlic. Slice the bacon into thin strips. Add herbs, bacon and garlic to the soup and cook for another 2 minutes.

Remove the pan from heat, close the lid and leave for 15 minutes.