236 green pea recipes

Garlicky black pepper shrimp and black-eyed peas is Low Country Southern cooking in one skillet: bacon, holy trinity, bay-scented peas, and wine-splashed shrimp finished with cracked pepper.

Loaded vegetarian vegetable soup with broccoli, cauliflower, squash, potatoes, lima beans, corn, and peas in a cumin and chili-spiced tomato broth.

Maritime-style seafood chowder brimming with mixed seafood, garden vegetables, and a splash of wine in a creamy bacon-kissed broth that freezes beautifully for make-ahead meals.

Beef stir fry with mushrooms, bean sprouts, snow peas, green beans, bamboo shoots, and water chestnuts in soy sauce. A loaded wok dinner served over rice or chow mein noodles.

Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.

Venison-beef stew combines wild game and beef with potatoes, carrots, celery, and peas in a rich broth. A hearty hunter's stew that simmers low and slow for tender results.

Grilled curry chicken rice salad layers yogurt-marinated chicken strips over curried rice with bell pepper, snow peas, raisins, and peanuts. Cool Indian-inspired main for hot weather.

Grandma's chicken and dumpling soup with hand-made broth, cream of chicken and mushroom soups, vegetables, and feathery drop dumplings. A Midwestern comfort-food classic built for big gatherings.

Ravioli in roasted garlic broth with sauteed bell peppers, green peas, and golden garlic breadcrumb topping. A lighter, brothy take on stuffed pasta.

A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.

Spaghetti tossed with black-eyed peas, artichoke hearts, black olives, and Parmesan in a garlicky bean broth. A hearty, protein-packed meatless pasta dinner in 30 minutes.

A quick chicken and brown rice casserole with green peas, toasted almonds, and a creamy soy-mayo binding. Mix, bake, and eat in 30 minutes. A great way to use leftover chicken and rice.

This extravagant dish brings back memories of eastern Asia with sugar snap peas and spring onions.

Champagne-braised chicken casserole layered with peas, baby carrots, new potatoes, and cream of mushroom soup. A showstopper one-dish dinner.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

A quick vegan curry with chickpeas, potatoes, tri-color peppers, and apples over brown rice. Weeknight-friendly and ready in 40 minutes.