Here’s a classic, hearty pea soup recipe—simple, comforting, and perfect for winter. 🥣
It works with dried split peas (traditional) or fresh/frozen peas for a quicker version.
🥣 Classic Pea Soup
🧾 Ingredients (4–6 servings)
- 250 g (1¼ cup) dried green split peas, rinsed and picked over
- 1 liter (4 cups) water or vegetable/chicken broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2–3 cloves garlic, minced
- 1–2 bay leaves
- 1 tsp dried thyme (or fresh)
- Salt and black pepper, to taste
- Optional: ham, bacon, or smoked sausage pieces
- 2 tbsp olive oil or butter
👩🍳 Instructions
- Sauté Vegetables
- In a large pot, heat olive oil or butter.
- Cook onion, carrot, and celery until softened, 5–7 minutes.
- Add Peas & Liquid
- Add split peas, garlic, bay leaves, and thyme.
- Pour in water or broth.
- Simmer
- Bring to a boil, then reduce heat.
- Cover and simmer 45–60 minutes, stirring occasionally, until peas are soft.
- If using ham, bacon, or sausage, add about 20 minutes before the end.
- Season & Blend (Optional)
- Remove bay leaves.
- Season with salt and pepper.
- For a creamier texture, partially blend with a stick blender, leaving some texture.
- Serve
- Garnish with fresh parsley, a drizzle of olive oil, or croutons.
- Serve with bread or a side of rolls.
⭐ Tips
- Soaking peas for 2–3 hours beforehand can reduce cooking time.
- Add smoked paprika or a dash of cumin for a warm, smoky flavor.
- Leftovers taste even better the next day—the soup thickens nicely.
If you want, I can also give a Hungarian-style pea soup, which is traditionally smoky with sausage and paprika, very rich and cozy.
Do you want me to do that?
