304 pea soup recipes

A velvety vegetarian split pea soup blended smooth with potato, celery, and garlic, seasoned with caraway seeds and a whisper of mace. Hearty, warming, and naturally creamy without any dairy.

Creamy split pea soup blending green and yellow peas with fresh fennel, leeks, and thyme creates a silky vegetarian bowl of comfort.

Vegetarian split pea soup with potatoes, carrots, celery, and a touch of Worcestershire. Slow-simmered for hours, then partially blended for the ideal thick-and-chunky texture.

Vegetarian split pea soup thickened with grated potatoes and seasoned with marjoram. No ham, no stock cubes, just honest ingredients simmered until creamy.

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.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Classic split pea soup with smoked ham, carrots, celery, and onion. Dried peas simmer until they break down into a thick, hearty soup with chunks of smoky ham.

Split pea soup brightened with lemon zest and juice, loaded with carrots, potatoes, bacon, and Canadian bacon. A hearty, make-ahead soup with an unexpected citrus lift.

A refined chilled snow pea soup with fresh tarragon, romaine lettuce, and creme fraiche, pureed silky smooth and strained. Bright spring green color and elegant French-inspired flavor.

Moroccan chickpea soup with saffron, turmeric, ginger, and potatoes simmered in stock with tomato paste. A warming vegetarian soup finished with fresh lemon juice.

Try making this hearty soup in your crockpot by following this simple recipe you will love!

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Hearty split pea soup with tender lamb shoulder chunks, built on deeply browned vegetables and chicken broth. A rustic, stick-to-your-ribs bowl that simmers low and slow and tastes even better the next day.

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Minted pea and potato soup blends frozen peas, diced potatoes, and dried mint in chicken broth then purees smooth. A quick, vibrant green soup finished with a yogurt swirl.

Smooth pureed yellow split pea soup with potato, celery, caraway, mace, and bay leaf. A vegan family-recipe soup with subtle warm spice notes setting it apart from typical green split pea.