106 pea soup recipes

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

This authentic French Canadian recipe is a classic belly warmer and perfect for a cold day. Split-pea soup with a ham bone, ham hock or salt pork. Make it a vegetarian split-pea soup by leaving out the ham bone and using vegetable stock instead of water.

The soup was creamy yet slightly chunky, which was the kind of texture I love. Served it with some homemade croutons, absolutely delicious.

Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.

Chilled green pea soup blends sweet frozen peas with thyme, onion, and minute tapioca for a velvety low-fat, low-calorie soup that works hot or cold. The tapioca thickens without flour or cream. Five minutes of standing time, twenty minutes total cook.

Thick, warming Canadian yellow split-pea soup with diced Canadian bacon, carrots, sage, and a hint of allspice. High in fiber and protein, low in guilt.

Black-Eyed Pea broccoli cheese soup recreates the famous restaurant chain's silky velveeta-and-broccoli classic with half-and-half and a cornstarch finish. Ready in 30 minutes.

Minted split and green pea soup blends earthy split peas with sweet green peas and fresh mint. A bright, low-fat soup that works hot in winter or chilled in summer.

Cream of broccoli and pea soup with puréed fresh broccoli, sweet peas, and silky half-and-half. A classic homemade soup smoother than canned and far brighter in color.

Classic, hearty split pea soup just like the famous Andersen's Pea Soup restaurant in California. Thick, comforting, and naturally vegan with an optional Instant Pot variation to speed up cooking time.

Jamaican red pea soup with kidney beans, stewing beef, pig's tail, and coconut milk simmered low and slow with Scotch bonnet and fresh thyme.

Quebec yellow split pea soup (soupe aux pois) with smoked ham, bay, and root vegetables. The classic French-Canadian winter soup, simmered until thick and smoky.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Moroccan chickpea soup blends pureed chickpeas with tahini, lemon, cumin, turmeric, and cayenne for a creamy, protein-rich vegan soup ready in 30 minutes.

Old fashioned pea soup with a smoked ham shank, whole green peas, and split peas simmered low and slow. Five ingredients, four hours, zero fuss.

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.