Yellow Pea Soup with Cherry Tomatoes and Parsley Artsoppa
Warm, hearty, and brimming with vibrant flavors, this Yellow Pea Soup with Cherry Tomatoes and Parsley (Artsoppa) is the ultimate comfort dish for cozy evenings. Featuring protein-rich dried yellow peas simmered to tender perfection alongside savory bacon or smoked ham, this traditional Swedish-inspired recipe strikes a perfect balance between rustic and refined. Sweet cherry tomatoes add a burst of freshness, while earthy carrots, garlic, and onion infuse the broth with robust flavor. A touch of Dijon mustard provides a subtle tang, and a garnish of fresh parsley adds a bright, herby finish. Paired with crusty bread, this one-pot wonder is not only satisfying but also easy to prepare with minimal effort. Whether you’re looking for a classic weeknight dinner or a dish to impress guests, this yellow pea soup is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Dried yellow peas
- 150 grams Bacon or smoked ham
- 1 medium Onion
- 2 large Garlic cloves
- 1 medium Carrot
- 150 grams Cherry tomatoes
- 15 grams Fresh parsley
- 1 liter Vegetable stock
- 500 milliliters Water
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter or olive oil
Instructions
Rinse the dried yellow peas thoroughly under cold water and place them in a bowl. Cover with water and soak overnight or for at least 8 hours.
Drain and rinse the soaked peas, then set them aside.
Dice the bacon or smoked ham into small pieces. Peel and finely chop the onion and garlic. Peel and dice the carrot into small cubes. Halve the cherry tomatoes. Roughly chop the parsley and set aside for garnish.
In a large pot, heat the butter or olive oil over medium heat. Add the diced bacon or smoked ham and cook until golden and slightly crispy, about 5 minutes.
Add the chopped onion and garlic to the pot. Sauté for 3-4 minutes until softened and fragrant.
Stir in the diced carrot, drained yellow peas, vegetable stock, and water. Bring the mixture to a boil, then reduce the heat to low and simmer partially covered for 1 hour, or until the peas are tender and the soup has thickened.
Add the halved cherry tomatoes to the pot and simmer for an additional 10-15 minutes, stirring occasionally.
Stir in the Dijon mustard, salt, and black pepper. Adjust seasoning to taste if needed.
Ladle the soup into bowls and garnish each bowl with a generous sprinkle of fresh parsley.
Serve warm with crusty bread on the side for dipping. Enjoy!
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 7530 mg | 327% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 82.5 g | 295% | |
| Total Sugars | 48.8 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 455 mg | 35% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 6024 mg | 128% | |
*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.
