How to make soup with canned green peas. Canned green pea soup recipe

Soup with canned green peas, like any other first course, is necessary for the proper functioning of the digestive tract. In addition, this soup is very easy to prepare; it always turns out light, appetizing and tasty. And considering that all legumes contain a large amount of protein, the soup is also healthy.

Pea soup can be prepared using a water base, and you will get a dietary dish. If you cook it in meat broth, the dish will be nutritious and high in calories.

Green peas go well with fresh tomatoes, zucchini, beans, cauliflower, mushrooms, smoked meats and meat. Mint leaves will give soup with canned peas an incredible, extraordinary taste.

Before adding peas to soup, drain excess liquid. Canned peas are added, usually at the end of cooking, so that they remain whole and do not boil over.

In early autumn and summer, it is better to prepare light, fresh and easily digestible food. Canned pea soup is an ideal choice. Green peas contain highly digestible protein, vitamins C, A, K, as well as potassium, phosphorus and other useful elements.

How to make soup with canned green peas - 15 varieties

This light, summer soup will appeal to both adults and children. The main highlight is the bright and fresh taste of canned peas.

Ingredients:

Canned beans - 1b.
Potatoes - 4 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Tomatoes - 3 pcs.
Boiled eggs - 4 pcs.
Greenery
Vegetable oil
Salt.

Preparation:

Place peeled and cut into pieces potatoes into the broth. Finely chop the onion and carrots and fry.

Chop the tomatoes and add them to the onions and carrots.

When the potatoes are almost ready, add half a can of canned peas and a whole can of canned beans. Bring to a boil and add the contents of the pan. Boil and set aside from the stove.

Place a tablespoon of canned peas into plates. This is what will give the soup its special taste. Garnish with herbs and half an egg.

In the summer, you don’t really want to spend a lot of time at the stove. This wonderful-tasting, low-calorie soup will save your time and will appeal to absolutely everyone.

Ingredients:

Canned peas - 1 b.
Potatoes - 3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Smoked sausage - 200 g
Vegetable oil
Bay leaf
Greenery
Pepper
Salt.

Preparation:

Peel the potatoes and cut into pieces. Add potatoes to a saucepan with salted boiling water and bay leaves.

Fry finely chopped onions and carrots.

When the potatoes are cooked, add the roast and peas to the pan. Pepper. Decorate with herbs.

This soup is prepared very quickly, but the taste is not inferior to the most delicious first courses.

Ingredients:

Canned peas - 1 b.
Cauliflower - 1 pc.
Potatoes - 6 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Smoked sausage - 200 g
Vegetable oil
Bay leaf
Greenery
Pepper mixture
Salt.

Preparation:

Finely chop the onion and carrots and sauté in oil in a thick-walled bowl. Pour in water.

Add diced potatoes and cauliflower florets. Add salt.

At the end, pour green peas out of the jar and pepper.

Decorate with greens.

You can use broccoli instead of cauliflower.

Soup with green peas, canned in Turkish

Who else doesn’t know that Turkish cuisine is very tasty? This soup is no exception. Be sure to try it.

Ingredients:

Canned peas - 1 b.
Butter - 1 tbsp. l.
Flour - 1 tbsp. l.
Milk - 1 glass
Chicken broth - 4 cups
Ground black pepper.

Preparation:

Melt butter in a saucepan, add flour, stir and fry.

Pour in the milk, add the peas and stir.

Add salted chicken broth and bring to a boil.

Grind all the ingredients in a blender, bring to a boil and boil a little.

Pour into beautiful bowls.

If you don’t like puree soup, then you don’t have to grind it with a blender.

Soup with green peas and buckwheat is a real find for summer. The first dish is hearty, but light, thanks to the chicken legs. Buckwheat makes the soup healthy, and canned peas add freshness.

Ingredients:

Chicken legs - 200 gr.
Canned peas - 1 can
Buckwheat - half a glass
Potatoes - 4 pcs.
Onion - 2 pcs.
Carrots - 1 pc.
Vegetable oil
Pepper.

Preparation:

Boil the legs in salted water.

Peel the potatoes and cut into pieces. Add to the broth, cook until half cooked.

Place the washed buckwheat in a saucepan.

Finely chop the onion and carrots and fry.

When the potatoes and cereals are completely cooked, put the roast and canned peas into the pan. Boil a little and turn off the heat.

Pour into bowls and sprinkle with herbs.

If you add rice instead of buckwheat, it will also be very tasty.

The creator of this first dish claims that it contains more vitamins than soup. Completely agree with him! However, cook it yourself and see for yourself!

Ingredients:

Canned peas - 3 cans
Celery stalk - 1 pc.
Hot green pepper - 1 pc.
Onions - 1 pc.
Chicken broth - 2.5 l
Butter - 60 g
Cream - 150 ml
Oregano
Pepper.

Preparation:

Make the frying: chop the onion and place in a frying pan with oil, add chopped celery stalk, hot pepper and garlic.

Pour the peas from three cans into the pan. Place the roast and pour in some of the broth.

Beat with a blender, adding the remaining broth and cream.

Boil.

Pour into bowls. Garnish with a sprig of parsley.

Green peas also go well with cloves, allspice and chili peppers.

A very original soup with an unusual and spicy taste. Almost like cabbage soup, only summer.

Ingredients:

Canned green peas - 1 can
Meat or vegetable broth - 3 l
Cabbage - 300 g
Carrots - 1 pc.
Potatoes - 3 pcs.
Tomatoes - 2 pcs.
Bell pepper - 1 pc.
Onions - 1 pc.
Vegetable oil
Ground black pepper.

Preparation:

Finely chop the onion and carrots and fry in a frying pan.

Cut the bell pepper into strips, chop the tomatoes. Add to the onions and carrots and simmer.

Cut the pickled cucumbers into strips. Potatoes - cubes.

Shred the cabbage.

Place potatoes in hot salted broth. After some time, cabbage, pickles and frying. Finally add green peas. Spice up.

Serve, garnished with greens.

Serve the soup with toasted white bread.

This traditional Arabic soup is called Basella. Try this fun soup too!

Ingredients:

Canned peas - 1 can
Meat - 300 g
Potatoes - 500 g
Tomatoes - 500 g
Onion - 2 pcs.
Carrots - 1 pc.
Vegetable oil
Cardamom
Pepper.

Preparation:

Fry the onion in oil. Add meat, pepper, salt and cardamom to it.

Add water and cook until done. Add canned peas.

Separately, fry the diced carrots. Pour into broth.

Potato pieces and tomatoes chopped in a blender are also added to the broth.

Boil until done.

Very tasty and nutritious soup. Looks beautiful on the table and finishes quickly. Because both adults and children love this soup.

Ingredients:

Turnip - 1 pc.
Carrots - 1 pc.
Onions - 2 pcs.
Beef broth - 500 ml
Minced beef - 200 g
Egg - 1 pc.
Breadcrumbs
Nutmeg
Greenery
Butter
Pepper.

Preparation:

Cut turnips and carrots into thin strips. Chop the onion.

Fry everything in butter. When the frying becomes golden, add green peas and simmer a little.

Mix the minced meat with the egg, herbs, salt, pepper, breadcrumbs and nutmeg. Form the mixture into small balls.

Boil 500 ml of water, add the prepared meatballs and boil until tender.

Remove the meatballs from the pan and place on a plate.

Add broth and frying to the pan. Boil a little and return the meatballs. Taste for salt and add pepper. Boil for a couple of minutes and remove from heat.

The soup can be served.

Once you try this soup, you will no longer be able to refuse it. It will become a permanent dish on your table.

Ingredients:

Canned green peas - 1 b.
Potatoes - 4 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Chicken legs - 2 pcs.
Egg - 4 pcs.
Vegetable oil
Greenery
Spices.

Preparation:

Boil the meat, remove bones and cut into pieces.

Boil the eggs, cool, peel and chop.

Boil the broth and place the potatoes in pieces. Cook until done.

Fry chopped onions and carrots and add to the pan along with canned peas and eggs. Boil for a few minutes and serve.

This dish is an alternative to classic pea soup, but it is prepared much faster. Tasty, nutritious and satisfying.

Ingredients:

Canned green peas - 1 b.
Smoked meats - 200 g
Onions - 1 pc.
Potatoes - 5 pcs.
Carrots - 1 pc.
Bell pepper - 1 pc.
Tomato paste
Vegetable oil
Greenery
Pepper
Bay leaf
Salt.

Preparation:

Place the potatoes, cut into pieces, into the salted boiling broth.

Smoked meats: bacon, carbonate, sausages or any other, cut into strips and fry in oil.

Add chopped onions, carrots and finally tomato paste.

Place the roast into the pan.

Cut the bell pepper into strips.

Add bell pepper, green peas, bay leaf, herbs and spices to the pan.

A delicious soup is also made with smoked ribs.

This first dish can be cooked in broth or vegetable broth. In any case, the result is an original and unusual, fresh summer soup.

Ingredients:

Canned green peas - 1 b.
Chicken broth - 1 l.
Potatoes - 4 pcs.
Carrots - 1 pc.
Cabbage - 1 pc.
Onions - 1 pc.
Vegetable oil
Spices
Bay leaf
Greenery
Salt.

Preparation:

Chop the cabbage and place in boiling salted broth. After some time, add the potatoes there and cook until tender.

Chop the onion and carrots and fry them. At the end, add the peas along with the liquid and simmer.

Place the roast into the broth.

Boil for a few minutes, pepper and serve.

Are you watching your figure? Then this soup is what you just need. It's easy to prepare and most importantly - no frying. You will love this recipe.

Ingredients:

Canned green peas - 1 b.
Canned tuna in olive oil - 1b.
Potatoes - 2 pcs.
Carrots - 1 pc.
Rice - 3 tbsp. l.
Onions - 1 pc.
Spices
French ground herbs
Bay leaf
Greenery
Salt.

Preparation:

Cut potatoes and carrots into small cubes. Rinse the rice.

Add potatoes, carrots, whole onions, rice and canned food to boiling salted water. Cook for a quarter of an hour.

Sprinkle in green peas. Add bay leaf, herbs, spices and salt. Bring to a boil and simmer a little. Can be poured into plates.

This soup will diversify your usual menu. All your loved ones will love this flavorful soup.

Ingredients:

Canned green peas - 1 b.
Lentils - 1 cup
Brisket - 200 g
Potatoes - 5 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Butter - 30 g
Spices
Bay leaf
Greenery
Salt.

Preparation:

Rinse the lentils. To fill with water. After 2 hours, boil in the same water.

Cut potatoes, onions and carrots into cubes.

Fry brisket, onions and carrots in oil.

Add the potatoes and fried potatoes to the lentils and cook until done. Add spices and salt.

Pour the canned peas into the pan and immediately pour the soup into bowls.

Green pea soup with mushrooms

For mushroom soup with green peas, any mushrooms are suitable: champignons, oyster mushrooms or porcini mushrooms. Green peas add fresh flavor and bright color to this wonderful soup.

After preparing the salad, I somehow had canned peas left over, and since everyone in the family loves them, I decided to make soup with them. I’ll tell you, friends, honestly - it turned out very tasty, since then I’ve been deliberately saving a third of the jar for soup. Chicken and pea soup is a great option for adding variety to your everyday menu. I like to cook soups literally for one time, at most two, so the portions are often small. If you have a large family and you cook with a reserve, increase the amount of ingredients to the desired amount.

So, I bring to your attention a very simple and very tasty chicken soup with green peas, let's get started!

Prepare all the necessary ingredients for the soup.

Pour clean filtered water into the pan, wash the chicken drumsticks, dry them and place them in the pan. Add bay leaf, black pepper and allspice. Boil the broth for half an hour, be sure to remove the foam after the water boils.

After half an hour of cooking, peel the potatoes, cut into medium cubes and throw into the broth.

Peel the carrots and onions, wash and dry. Grate the carrots on a medium grater, cut the onion into small cubes. Send after the potatoes into the pan. Cook the broth with vegetables for 15 minutes.

At the end, add curly small pasta to the pan, preferably from durum wheat.

Also add canned peas.

Season the soup with salt, take a sample and even out the taste. Add finely chopped dill. Turn off the heat and leave the chicken soup with green peas covered for 5-7 minutes.

Bon appetit!

For the normal functioning of the body, a source of energy is required, which is food. Every day housewives are tormented by the question “how to surprise the household today?” There are a huge number of ideas and recipes, take, for example, canned pea soup. Its aroma and exquisite taste will please every family member.

How to Select and Prepare Canned Peas for Cooking

When choosing a canned product, you should pay attention to the date of manufacture. If the months of spring and summer are indicated on the jar, then this is a freshly harvested crop; if it is autumn, winter, then there is a possibility of stumbling upon yellow and hard peas, which are obtained by soaking. You should also pay attention to the integrity of the packaging. It should be free of dents and blisters. Even the slightest deformation of the tin can may cause the product to deteriorate. It is better to refuse a dubious purchase.

No special preparation is required for canned peas. It can be added to soup either with or without water (optional or according to the recipe). For children, canned peas are pureed using a sieve or crushed in a blender along with other products. For soup, you can take any type of product: from table to extra.

How to make green pea soup at home

There are plenty of recipes for healthy soup with canned green peas. It is prepared mainly with chicken or smoked meats, but if you prefer a lean dish, you can do without meat, giving preference to cabbage. The peas are added 5 minutes before the dish is ready. Be sure to let the dish brew and serve in plates with finely chopped herbs. You can make puree soup for children, but you should not use smoked meat. Ideally, veal, turkey or chicken would be suitable.

Canned green pea soup with egg

This unusual first course is nutritious, healthy and tasty. The first one is prepared in a short time, and the recipe is extremely simple, which even housewives without experience can do. For preparation you will need the following ingredients:

canned green peas - 5 tbsp. l.;
chicken drumsticks – 3-4 pcs.;
eggs – 2 pcs.;
potatoes – 4 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
salt, black pepper.

Step-by-step preparation:

Peel the chicken legs, add water, wait until it boils, then add salt.
Cut the potato tubers into cubes and place them in the pan near the legs.
To fry, chop the onion and place in a frying pan for a few minutes. Cut the carrots into slices and add them to the onion. Simmer for a few minutes and transfer to the broth.
Add salt and ground pepper according to taste preferences.
Add green peas.
Beat the raw egg and add to the pan, stirring. Let it simmer a little, and the soup with canned peas and eggs is ready.

How to cook with smoked meats

Ingredients:

canned peas – 150 g;
smoked meat (bacon) – 300 g;
potatoes – 4 pcs.;
onion – 1 pc.;
water – 2 l;
salt pepper.

Step-by-step preparation:

Cut the potatoes into cubes.
Chop the onion and fry it.
Peel the carrots and put them on a coarse grater. Cut smoked meats into cubes. Place everything in the pan with the onions. Sauté for another 5 minutes, add water and simmer.
Place peas in a saucepan. As soon as it boils, reduce the heat.
Add stewed vegetables with meat.
Cook for about 5-10 minutes. Then let it brew.
The dish is served hot with finely chopped herbs. You can sprinkle crackers on top.

With meatballs

Ingredients:

canned peas - 200 g;
minced beef - 0.5 kg;
potatoes - 4 pcs.;
carrots - 1 pc.;
onions - 2 pcs.;
garlic clove - 1 pc.;
salt, pepper - to taste.
a bunch of fresh herbs.

Preparation:

To prepare the meatballs: chop the onion and garlic. Salt and pepper. Mix everything well and form into small meatballs.
To fry, peel the onions and carrots. Grind in your favorite way and sauté in sunflower oil.
Pour 3 liters of water into a container, bring to a boil, season a little, then add the fry and meatballs.
Cut the potatoes into cubes and place them in boiling broth.
Place canned peas in a saucepan and add pepper. Simmer for another 5 minutes.
When serving soup with canned green peas, sprinkle with herbs.

With melted cheese

Ingredients:

potato tubers – 3 pcs.;
canned peas – 0.5 cans;
processed cheese – 1 pc.;
onions – 2 pcs.;
carrots – 1 pc.;
chicken cube (instead of salt for golden broth) – 1 pc.;
ground pepper;
fresh parsley and dill.

Step-by-step preparation:

Dissolve the chicken cube in boiling water.
Peel the potato tubers and chop into cubes. Place in broth and cook until half cooked.
Fry finely chopped onion. Place the carrots on a medium grater. Sauté until golden brown.
Load in canned peas.
After 5 minutes, add chopped cheese. Cook for another 8-10 minutes.
Let the pea soup brew and serve with chopped herbs.

Canned pea soup for children

Ingredients:

canned green peas – 50 g;
rice – 1 tbsp. l.;
meat (chicken breast or rabbit) – 100 g;
butter – 2 tsp;
water – 200 ml;
salt (if necessary).

Preparation:

Boil the meat.
Rinse the rice with running water and let it cook.
Add salt (if required) and cook until tender.
Add canned peas and cooked meat. Grind everything with a blender or rub through a sieve.
Immerse the resulting puree in the broth and let it boil.
Add butter to the resulting soup with canned green peas.

How to cook chicken soup with green peas and vermicelli

Ingredients:

chicken meat (wings, drumsticks) – 300 g;
canned peas - 1 can;
vermicelli – 2-3 tbsp. l.;
fresh potatoes – 3 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
garlic clove – 1 pc.;
green onion feathers.
bay leaf, spices - to taste.

Step-by-step preparation:

Cut the meat into small pieces, place in a container, pour in 3 liters of water. Once it boils, season and cook until done.
Cut the potatoes into strips, add to the meat and cook for about 15-17 minutes.
Grate the carrots into long strips. Chop the onion into half rings. Load vegetables into a preheated pan with oil. Sauté for 5 minutes, stirring.
Place the roast in a container. Cook for 5-10 minutes.
Add peas and vermicelli at the same time (if the vermicelli is thin, it is better to add it at the end). Cook for another 10 minutes.
Season with bay and chopped garlic.
Before serving the soup with canned green peas, sprinkle with onions.

Video recipe: how to cook vegetable soup in a slow cooker

Green pea soup has an unusually delicate taste - canned, fresh, frozen! Prepare cream soup with cream or mint.

Peas give a slightly noticeable sweetness; in combination with sour tomato puree, fried vegetables and chicken, the result is very tasty and unusual. The soup is hearty, thick, with a pleasant garlic aroma and is easy and quick to prepare.

Following our step-by-step recipe with photos, you will see that canned green soup is cooked in broth. But there are other options - you can cook it with meat, meatballs, or cook it lean. If you decide to cook it lean, then in addition to vegetables, add a couple of tablespoons of rice cereal to the soup, the soup will turn out richer and thicker.

chicken meat on the bone (wings, bones, drumsticks) – 400 g;
potatoes - 3 pcs;
water – 2.5 liters;
carrots – 1 piece;
canned peas – 0.5 cans (without liquid);
onion – 1 piece;
garlic cloves – 3 pcs (to taste);
vegetable oil – 3 tbsp. spoons;
tomato sauce – 3 tbsp. spoons;
salt - to taste;
fresh herbs, sour cream - for serving.

For chicken broth, take a carcass (chicken carcass without breast, legs and wings) and two wings. Fill with cold water, wait until it starts boiling and immediately skim off the foam with a slotted spoon. As foam appears, we continue to collect it. Then add salt, cover loosely with a lid and cook the broth for 40-45 minutes. The soup will be seasoned with fried vegetables and tomatoes, so the transparency of the broth is not important. But, of course, there is no need to allow a strong boil. Strain the finished broth and select the meat.

About ten minutes before the broth is ready, peel and chop all the vegetables. Potatoes into strips, carrots into wedges or cubes, cut the onion into smaller cubes.

Place the potatoes into the strained broth, bring to a boil again and leave to simmer over low heat.

As soon as the potatoes boil, heat a frying pan with oil and fry the onion and carrots until soft. After about five minutes, add tomato sauce (or pour in mashed tomatoes along with juice).

Fry the vegetable dressing over low heat. When fried, the tomato will develop a sweet and sour taste, and the soup will turn out bright and rich.

Add the contents of the pan along with the oil and tomato to the boiling soup. Cook for five minutes until all vegetables are cooked.

Place the canned peas in a sieve or colander. Add to the soup when the vegetables are ready. Let it boil, cook for three minutes at a low boil. We taste the salt; after adding the peas, you may need to add some salt to the soup (the peas will give a slightly sweet taste).

Return the wings and boned meat to the soup. If desired, you can add any fresh or frozen herbs. Leave the soup for a few minutes to boil and turn it off.

Divide the hot soup into portioned tureens or deep plates and serve. You can add sour cream or grate a clove of garlic. Bon appetit!

Recipe 2: soup with canned green peas

The soup is light and cannot be called ordinary. Very tasty.

Broth (vegetable, chicken or meat, can be cubed)
Sour cream - 2 tbsp. l.
Leek (stem, white part only) - 1 pc.
Green peas (canned – 1 can) - 300 g
Butter - 1 tbsp. l.

Cut the leek stalk into thin rings and fry in butter in a saucepan with a thick bottom.

Add 200 g of green peas.

Add broth. I like it better when I use meat or chicken, but I always make low-fat broth from a lot of water and a small amount of meat. The program talked about cube broth. I don’t eat them and don’t recommend them to anyone.

Cook for 10-15 minutes.

Then strain the soup.

Beat the onion and peas with a mixer until pureed.

Pour the previously strained broth into the pan. Add 2 tbsp. l. sour cream, mix, add 100 g of green peas, put on fire to warm up. All! You can eat.

Recipe 3: soup with canned green peas and eggs

The soup can be made with chicken or meat broth, but I prefer the light vegetable version. I use a slow cooker, but on a regular stove it turns out just as good, although it takes a little longer.

onion - 1 piece;
carrots - 1 piece;
potatoes - 2 pcs;
bell pepper - half;
canned peas - 1 can;
chicken eggs - 3 pcs;
salt - to taste;
vegetable oil - 2 tbsp;
greens - to taste

I finely chop one medium onion and fry it in vegetable oil in a multicooker bowl.

I add carrots grated on a coarse grater.

Half a bell pepper. Fry for a few minutes, stirring occasionally.

In the meantime, I cut a couple of potatoes into strips and also put them in the multicooker bowl.

Now it’s time for a jar of canned peas along with juice. It is better to take soft and slightly sweet peas; the soup will be more tender.

I add water, and I get half a five-liter multicooker bowl of soup. Add salt to taste and select the “Soup” mode. In the finished soup I put greens and three hard-boiled eggs grated on a fine grater.

The soup turns out to be very rich, slightly thick and satisfying, and canned peas and boiled eggs add an unusual taste.

Recipe 4: green pea puree soup (step by step)

I want to share with you a delicious and interesting recipe for green pea puree soup. An excellent option for children or connoisseurs of creamy soups. Great combination of cream, peas and celery.

Potatoes 2 pieces
Green peas 400 grams (frozen)
Salt to taste
Cream 200 ml - 20%
Sederei leaf 2 petioles
White onion 1 piece
Butter 2 tbsp. spoons
Chicken broth 1 liter

Place the chicken broth on the fire and bring to a boil.

Peel the potatoes and cut them into small cubes.

Peel the white onion and cut into small half rings.

Heat the butter in a frying pan and fry the onion until golden brown.

At this time, cut the celery into thin strips.

Add celery to the fried onion and fry for 3 minutes.

Add chopped potatoes to the boiling broth and cook for 6-7 minutes.

Next add the fried onions and celery to the potatoes.

In the same frying pan, fry the peas in the remaining butter for 10 minutes until semi-soft.

Pour half the peas into the broth, cook for another 3 minutes, add salt and freshly ground black pepper.

Using a blender, grind all the ingredients of the soup into a homogeneous mass.

Then add the cream and the remaining whole peas, bring to a boil and pour into plates. Garnish the puree soup with heavy cream and green peas. All is ready.

Very tasty puree soup, delicate consistency and creamy taste, I recommend trying it.

Recipe 5: frozen green pea puree soup

Having prepared creamy green pea soup with cream, you will feel that the taste of this bean in the soup is revealed in an unusual and unique way.

The soup has the most delicate consistency with a pleasant, barely noticeable aroma of fresh spring peas. Cream is perfect for dressing, giving the soup an even more delicate taste. The dish takes only about 25 minutes to prepare. It is best to cook it at once, since the heated soup will not be as tasty.

400 ml water or vegetable broth (if you want a thicker soup, use a little less water)
190 g green peas (frozen or fresh)
1 medium potato
2 shallots (if not, you can use leeks)
30 g butter
30 g cream
salt, pepper to taste

Fry finely chopped shallots in butter for about three minutes over low heat.

Transfer the fried onions to a saucepan where we will cook the soup. Place diced potatoes there, add water or broth and cook for about 15 minutes.

Then pour green peas into the pan and cook for about 7-10 minutes. It is advisable not to cook longer than this time so that the peas do not lose their beautiful color and become overcooked.

Next, grind everything with a blender. The chef suggests that you then strain the soup through a sieve, but since I pureed everything so much in the blender, I skipped this step. You can do as the chef advises to make the soup even more tender.

Then add warm cream to the soup and stir.

The soup is ready! Can be served.

Recipe 6: Green pea soup with cheese

Green peas are a real treat for adults and children. It is filling and healthy. It contains not only vegetable protein, but also quite a lot of fiber. Like all legumes, it is rich in folic acid and B vitamins. Peas are also valuable because almost all of their nutritional properties are preserved during storage, including freezing. Frozen green peas have a delicate and sweetish taste, so they occupy a worthy place in cooking, giving dishes a special piquancy. It makes very tasty soups and one of them is in front of you. This creamy soup is prepared quickly, especially if you have a blender in your kitchen.

frozen green peas 400 gr
potatoes 2 pcs
onion 1 piece
processed cheese 3 pcs
vegetable oil for frying 50 g
extra virgin olive oil 2-3 tbsp.

Cut the potatoes into cubes.

Pour boiling water (1 liter), bring to a boil, add salt and cook over low heat for 10 minutes.

While the potatoes are cooking, finely chop the onion.

Heat the oil in a frying pan and fry the onion over low heat. Let it brown slightly.

Add the peas to the pan with the potatoes, bring to a boil and cook for 10-15 minutes.

Remove the processed cheese from the foil and break it into pieces. Here is processed Druzhba cheese, you can use Hochland - it melts better and can be thrown directly into the pan.

Place the pieces of cheese in a separate pan, pour boiling water (1 cup) and dissolve the cheese over low heat until smooth.

When the peas are ready, add fried onions and melted cheese dissolved in boiling water to the pan, bring the soup to a boil and remove from heat.

Blend the soup with a blender until smooth. Carefully! Don't get burned by hot splashes!

Bring the soup to a boil one last time and taste. Add salt if necessary. Green pea cream soup is ready. When serving, add a little olive oil and croutons to the plate.

A very tender, rich soup with an unusual taste. It’s not at all like the soup we make from dry peas. Bon appetit!

Recipe 7: creamy pea soup (with photo)

Soup made from green peas, fresh mint and cream. The bright cream soup will not leave either adults or children indifferent.

Green peas - 300 g
Fresh mint - 3 stalks
Cream - 50 ml
Water - 0.5 cups
Salt - 2 pinches

Prepare green peas for creamy green pea soup. You can use either fresh or frozen peas without defrosting them first. Use only store-bought cream with a fat content of no more than 30%.

Rinse the green peas in water and pour them into a container: saucepan, cauldron or stewpan. Add a couple of pinches of salt; if desired, you can also add a pinch of ground black pepper, dried garlic, and thyme.

Wash two or three stalks of fresh mint and also add to the pan. (If fresh mint is not available, use dried mint.) Add water and boil the peas for 5-7 minutes from the moment they boil.

Remove the pan of peas from the stove and remove the mint stems.

Place a few teaspoons of peas on a saucer - this is necessary to decorate the soup. Pour the contents of the pan into a deep container and puree with an immersion blender into a homogeneous mass.

Pour the green pea soup into a deep plate, add cream. Garnish the cream soup with reserved peas and fresh mint leaves.

Serve the puree soup hot, with black bread croutons.

Recipe 8: Canned Pea Soup with Mint

Canned green pea soup. It turns out really tasty, beautiful and healthy.

Tender, with sour cream and bacon, it is ideal for a snack both on a hot day and in winter. A minimum of products, just a few minutes and a little desire to please yourself and your loved ones is all you need. Since I'm giving you a step-by-step recipe with photos, there shouldn't be any difficulties. Try it, you will definitely like it!

Canned green peas – 1 can
Sour cream 15% - 200 gr.
Bacon – 150 gr.
Mint – 1 small bunch
Olive oil - 1 tbsp.
Ground black and red pepper - to taste
Salt - to taste

Place green peas in a pan of boiling water.

Add mint (you can chop it first), mix a little and add salt and pepper.

Pour in a little olive oil.

Stirring, keep on the stove until it boils.

Add a little water with a ladle to a clean, dry container, cool the peas slightly and beat them into an airy, beautiful puree using a blender.

This is how it should work out for you.

Fry the bacon in a frying pan until crispy.

Pour the pea puree into portioned bowls or saucers, pour in sour cream and put bacon on top. You can eat, bon appetit!

Recipe 9: creamy frozen pea soup (step-by-step photos)

400 gr Green peas
2-3 sprigs Mint
2-3 sprigs Parsley
30 g butter
100 ml Cream (20%)
to taste Salt, sugar

Green peas have long since left the category of a summer vegetable; they are available fresh frozen all year round. Usually packaged in convenient “volumes”, 400-500 grams. Just for once. By and large, you don’t even need to defrost it; it will cook quickly and efficiently anyway.

Mint, the herb of Aphrodite, is a strong and famous aphrodisiac. Not only is it perfectly refreshing in the heat, but it’s also incredibly healthy. And in general, given the monotonous and meager diet, you need to pay attention to fresh greens and consume them all year round. Vitamins, you know.

Wash the greens (mint and parsley) thoroughly, tear off all the leaves and discard the stems. Chop the greens very finely. Place everything in a saucepan along with the green peas.

Add 1 tsp. top with sugar, salt to taste and add cold water so that it barely covers the peas. Sugar is a must, it prevents the peas from changing color when cooked. Otherwise, green pea soup will become the same as we see peas in a jar when preparing Olivier salad - gray-olive, unappetizing.

Place the pan on the fire, bring to a boil, and simmer over low heat for 15 minutes. During this time, the peas will be completely ready. By the way, to decorate the green pea soup, leave 1 tablespoon of boiled peas. Just put it aside.

Drain the broth into a separate bowl, and transfer the peas and herbs to a chopper or blender. Make a puree from the peas. It is important that the pea shells are ground; to be sure, you can rub the peas through a sieve. The presence of remnants of pea shells in the puree is absolutely unacceptable.

Transfer the pea puree into a saucepan. Add butter, cream and half of the broth that remained after cooking to the pea puree.

Place the pan on the fire and, stirring constantly, bring to a boil. If the soup is too thick, you need to add more broth. In fact, the entire broth is usually used. The consistency is at your discretion; green pea soup can be quite thick.

Cook the cream of green pea soup over low heat for no more than 5 minutes, preferably stirring continuously.

Creamy green pea soup is ready. Arrange on plates, garnish with a mint sprig, peas and 1 tbsp. cream. Serve the soup with toasted white bread or croutons.

Recipe 10, step by step: creamy green pea soup

This time we will try to prepare another type of puree soup. The dish is called green pea soup. The cooking process is not too long and will require you to spend little money on ingredients.

Actually green peas 450 grams
Butter 50–70 grams
Garlic 1 clove
Cream 22% 150 ml
Chicken broth 500–600 ml
Greens 1 bunch
Sour cream 50 grams
Ground pepper to taste
Salt to taste

Using a knife, we try to carefully chop the garlic as finely as possible. Alternatively, you could use a garlic press, but in this case the garlic itself loses most of its essential oils. By cutting it with a knife, we preserve those same essential oils in almost the same quantity.

Place butter in a thick-bottomed saucepan and place on fire. We wait until it melts completely. Then add garlic and green peas. Cover with a lid and simmer over low heat for 5-7 minutes.

After 5 minutes of stewing the peas in butter, add chicken broth to the pan, add salt and pepper. Then add heat to medium and cook for another 10 minutes. Then remove from heat, let the creamy pea mixture cool, then place the mixture in a blender and beat until pureed.

After using the blender, pour the green puree back into the pan, stirring constantly, slowly pour in the cream and heat the soup a little, without bringing it to a boil.

Pour our puree soup into bowls and garnish with sprigs of herbs and sour cream. That's it, our puree soup is ready, serve it at the table. Bon appetit!

For the human body to function normally, it needs a source of energy, which is food. Therefore, every day we have to prepare different food. Sometimes there comes a time when the housewife doesn’t know what to cook today. But there are a huge number of options, take at least canned green pea soup.

This dish will appeal to absolutely all family members, thanks to its exquisite, rich taste, wonderful aroma and beautiful appearance, especially if you cook soup from canned green peas with smoked knuckle.

It is very convenient to use a step-by-step recipe for making pea soup with photographs. Ingredients you will need:

Meat broth - 2 liters;
Canned green peas - 1 can (300-400 grams);
4-5 medium sized potatoes;
1 medium sized onion;
1-2 medium carrots;
2 tablespoons of tomato paste or 2 fresh tomatoes;
Vegetable oil for frying vegetables;
Half a bunch of dill and parsley;
Salt and ground black pepper to taste. You can also use any other seasonings.

About the benefits of peas

Green canned peas have been familiar to everyone since childhood. After all, this is an important component of various traditional salads, which can also be eaten as an independent dish. Many have tried and prepared their own soup with green peas, but not everyone knows that at the stage of milky maturity it is classified as a vegetable, and when it reaches full maturity, it is classified as a leguminous crop. Moreover, the beneficial properties of such a product are completely different at both stages.

Green peas contain a large amount of vitamins and sugar, a perfectly balanced protein composition and, most importantly, carbohydrates are easily absorbed by the body. Canned peas are distinguished by a high content of substances such as phosphorus, potassium, iron and other equally useful minerals, which in total reach 26 items. Vitamin B1 has a beneficial effect on the nervous system, B2 helps improve intracellular metabolism, PP has a beneficial effect on the functioning of the cardiovascular system, and improves the condition of human hair and skin.

Peas are canned in a factory, where carefully developed technology helps preserve all vitamins and minerals without any changes, which makes this product indispensable in dietary nutrition.

How to make pea soup from canned green peas?

First you need to cook the meat broth, then remove the meat from it and separate it from the bones (if fillet is not used).
Potatoes, carrots and onions are peeled. Potatoes are cut into small cubes, carrots are grated on a medium grater, onions are finely chopped.
You need to put the potatoes in the broth and leave to cook until done.
Meanwhile, pour vegetable oil into a frying pan, add onions and carrots and fry, stirring well so that there are no burnt particles.
Add tomato paste to the fried vegetables and stir. If there are tomatoes instead of paste, you can simply grate them over the frying pan.
Before the potatoes are cooked, add the fried vegetables to them, pour the peas and liquid out of the jar and boil everything together for five minutes.
Finely chop the dill and parsley, add to the canned green pea soup, then remove the pan from the heat and let the dish steep a little before serving.

You can make lean soup from canned green peas. For this recipe, take all the ingredients except meat and boil the potatoes, fill them with plain water, then add the rest of the ingredients.

You can also make puree soup from canned peas. This is especially convenient if there are small children in the house; there is no need to additionally chop the ingredients to feed the child.

When preparing soup with green peas, you can change the recipe to your taste - remove tomato paste from it, or, conversely, add some other greens. It all depends on the culinary preferences and capabilities of the hostess.

canned green pea soup