Green Pea Soup with Dried Peas
Warm, comforting, and brimming with earthy flavors, this Green Pea Soup with Dried Peas is a wholesome bowl of goodness that’s perfect for any time of year. Made with protein-packed dried green peas, hearty vegetables like carrots and celery, and infused with the subtle aroma of bay leaf, this soup is a symphony of simple, natural ingredients. A touch of fresh lemon juice at the end adds a vibrant zest, making each spoonful irresistibly fresh. The recipe is easy to follow, with an overnight soaking of the peas and a quick simmer to achieve the perfect creamy or slightly chunky texture using an immersion blender. Whether you’re looking for a nutritious weeknight dinner or a meal prep favorite, this soup is delicious served hot and garnished with a sprinkle of fresh parsley. Perfectly vegan and packed with fiber, it’s a satisfying crowd-pleaser for the whole family.
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Recipe Information
Ingredients
- 1 cup Dried green peas
- 2 tablespoons Olive oil
- 1 medium-sized, chopped Onion
- 3 minced Garlic cloves
- 1 medium-sized, diced Carrot
- 1 diced Celery stalk
- 4 cups Vegetable stock
- 2 cups Water
- 1 Bay leaf
- 1 teaspoon or to taste Salt
- 0.5 teaspoon or to taste Black pepper
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon Fresh lemon juice
Instructions
Rinse the dried green peas thoroughly under cold water until the water runs clear. Soak them in water for 6-8 hours or overnight.
Drain the soaked peas and set them aside.
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally.
Add the drained peas to the pot along with the vegetable stock, water, and bay leaf. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 40-50 minutes, or until the peas are tender and starting to break down.
Remove the bay leaf. Use an immersion blender to blend the soup to your desired consistency, either smooth or slightly chunky. Alternatively, transfer portions of the soup to a blender, blend, and return to the pot.
Stir in salt, black pepper, and fresh parsley.
Cook for another 5 minutes, then remove from heat.
Add fresh lemon juice just before serving to brighten the flavors.
Serve hot, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.7 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 711 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
