Pea or Bean Soup
Warm, hearty, and brimming with rustic charm, this Pea or Bean Soup is the ultimate comfort food for cold days. Made with a choice of dried split peas or beans such as navy or pinto, this recipe combines vibrant aromatics like onion, garlic, celery, and carrots with fragrant thyme and a bay leaf-infused broth for a deeply savory flavor. Simmered to tender perfection, this soup can be blended for a creamy texture or left slightly chunky for a more rustic feel. With minimal prep, pantry-staple ingredients, and a cozy homemade taste, this one-pot dish is perfect for weeknight dinners or meal prep. Garnish with fresh parsley for a burst of color, and serve with crusty bread for a satisfying and nutritious meal that’s both filling and simple to make.
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Recipe Information
Ingredients
- 1 cup dried split peas or dried beans (e.g., navy beans or pinto beans)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery ribs, diced
- 3 cloves garlic cloves, minced
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
If using dried beans, soak them overnight in water. Drain and rinse before proceeding. If using dried split peas, no soaking is necessary.
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the dried peas or soaked beans to the pot, followed by the vegetable or chicken broth, bay leaf, and thyme.
Season with salt and pepper, then stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 60 minutes or until the peas/beans are tender. Stir occasionally to prevent sticking.
Remove and discard the bay leaf.
For a smoother consistency, use an immersion blender to partially blend the soup, or transfer half of it to a blender, puree, and return it to the pot. Leave some chunks for texture if desired.
Taste the soup and adjust the seasoning if needed.
Serve hot, garnished with chopped fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7739 mg | 336% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 32.2 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3282 mg | 70% | |
*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.
