Best Pea Soup Recipe Ready in Minutes
Have you ever craved a warm, comforting bowl of soup that feels like a hug on a chilly day? That’s exactly what pea soup offers. This creamy, hearty dish has been a favorite for centuries, loved for its rich flavor, simple ingredients, and nourishing benefits.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound 16 ounces dried split peas, rinsed and picked over
- 1 meaty ham bone or 1½ cups diced cooked ham optional
- 6 cups low-sodium chicken or vegetable broth
- 2 cups water
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
Sauté Vegetables:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes until the vegetables begin to soften.
Add Seasonings and Peas:
- Stir in the dried thyme and add the bay leaf.
- Add the rinsed split peas to the pot, stirring to combine with the vegetables.
Simmer the Soup:
- If using, place the ham bone or diced ham into the pot.
- Pour in the chicken or vegetable broth and water.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 1 hour, stirring occasionally, until the peas are tender and the soup has thickened.
Adjust Seasoning and Serve:
- Remove the bay leaf and ham bone (if used).
- If a creamier texture is desired, use an immersion blender to puree part of the soup, or transfer a portion to a blender and then return it to the pot.
- Season with salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Notes
- Vegetarian Option: Omit the ham and use vegetable broth to make this soup vegetarian-friendly.
- Texture Preference: For a chunkier soup, leave it as is; for a smoother consistency, blend as suggested.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The soup may thicken upon standing; thin it with a bit of water or broth when reheating.