304 pea soup recipes

Revithia soupa, a traditional Greek chickpea soup with just olive oil, onion, and lemon. Six simple ingredients simmered low and slow for a velvety, comforting bowl.

Split pea soup with potato and sausage, a hearty slow cooker soup simmered with a meaty ham bone, smoked sausage, and vegetables until thick and creamy. A cozy, set-it-and-forget-it cold-weather meal.

Indian-spiced split pea soup with curry powder, carrots, celery, and tomatoes, sautéed in ghee and finished with cream. Hearty, warming, and vegetarian-friendly in 40 minutes.

A simple slow cooking recipe that will have a hearty soup ready to be eaten when you get home from work.

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

Whole pea soup with fresh tarragon, pureed silky smooth from soaked green peas, stock, and carrot. A simple vegetarian soup with just five ingredients and herbaceous depth.

Vegan split pea soup loaded with sweet potato chunks and broccoli florets in a silky puréed base with dill and plum tomatoes. Naturally fat-free and protein-packed, this plant-based bowl is pure cold-weather fuel.

Revithia soupa is a traditional Greek chickpea soup simmered with onion and olive oil until creamy, served with a squeeze of lemon juice. Just 6 ingredients and vegan.

Greek chickpea soup (revithia) simmers dried garbanzo beans with onion, tomato, garlic, and bay until creamy, then finishes with a generous squeeze of fresh lemon juice. Rustic vegan Mediterranean comfort.

Traditional stovetop split pea soup thickened with a classic butter-flour roux for hearty, stick-to-your-ribs comfort. Old-fashioned technique delivers rich flavor.

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.

Sweet pea soup with pear, potato, and watercress, finished with a lemon-pepper sour cream drizzle. Serve hot, chilled, or at room temperature for an elegant starter.

Split Pea Soup with Carrot and Sweet Potato recipe

Grandma's split pea soup with bacon and homemade butter-fried French bread croutons. Simmered until creamy with bits of pea still visible, served with crisp sourdough croutons floated on top.

Creamy butternut squash and pear soup, a velvety autumn first course with thyme, coriander, and a finishing swirl of cream. Garnished with sliced pear and sesame seeds.

Using seasonal parsnips and pears, adding skim-milk gives the soup more creamy flavor, drizzle concentrated balsamic vinegar on top. It is a fabulous dish.