Homemade Pea Soup Recipe

Welcome to the Taste Creations Blog Hop! Once a month, my blogging friends and I get together to share recipes along a particular theme—this theme is peas! Which is very fitting because where I live, in New Jersey, March is the month to plant peas! And since it’s been a bit rainy here, my peas are all faring well and really starting to sprout! For my recipe, I decided to make a pea soup—it’s easy, filled with veggies, and very delicious!

Vegetarian Pea Soup

Pea soup makes for a fantastic weeknight dinner. All you need is a bag of green split peas, a handful of veggies and spices and some veggie broth, and in just over an hour or so, you have a fantastic soup you can pair with a green salad or even a sandwich. With this recipe, it’s likely you’ll even have leftovers for another dinner! For my soup, I used the Vegetarian Split Pea Soup recipe from the blog, Supper with Michelle.

Soup Ingredients

• A splash of olive oil
• 2 medium carrots, chopped
• 2 medium celery stalks, rchopped
• 1 medium russet potato, diced small
• 1 medium yellow onion, diced small (I skipped the onion, however, as I can’t eat them)
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• 8 cups veggie broth; you can use a combination of water and broth if you prefer
• 1 pound green split peas, rinsed
• 1 bay leaf
• salt and pepper, to taste

Equipment

Large stock pot or dutch oven

Instructions

• Heat a small amount of olive oil in a large pot or Dutch oven over medium-low heat. Add the carrots, celery, potato, onion and sauté everything until it’s slightly softened, about 8 to 10 minutes.
• Stir in the garlic, smoked paprika, garlic powder, coriander, cumin, turmeric and sauté until fragrant, about 1 minute.
• Stir in the vegetable broth, green split peas, and bay leaf. Season with salt and pepper. Cover the pot and simmer (stirring occasionally) until the split peas and vegetables are tender and have broken down some, about 45 to 60 minutes. Remove the bay leaf. Taste and add more salt or pepper, if needed.
• This soup is quite thick; if you like, you can use an immersion blender to make it smoother, or you can add extra water, heating the soup a few minutes more until everything is warmed through. The soup will soak up some of the broth as it cools. So, add some water or broth when reheating any leftover soup.
• Ladle the soup into some bowls and enjoy!

Be sure to check out Terri’s mushy peas recipe!

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