309 pea soup recipes

Peking shrimp ball soup with handmade ginger-shrimp dumplings, bean thread noodles, mushrooms, and snow peas in a light chicken broth with sherry.

Hearty winter borscht-style soup loaded with pearl barley, lima beans, split peas, lentils, mushrooms, turnips, and carrots in a savory miso-tamari broth. A meat-free, slow-simmered vegan one-pot.

Homey meatball stew with cream of celery soup, peas, potatoes, and fluffy Bisquick egg or parsley dumplings dropped on top. Midwestern comfort food one-pot dinner.

Green vegetable pasta soup loaded with leeks, cabbage, green beans, zucchini, peas, and orzo simmered in chicken broth. A bright, spring-forward one-pot soup finished with fresh herbs for a quick weeknight dinner.

Creamy curry soup with mixed seafood, mushrooms, asparagus, and green peas in a flour-thickened chicken broth finished with cream. Ready in under 20 minutes.

Pocket soup is a homemade instant soup powder: split peas, bulgur, dried vegetable flakes, sesame and sunflower seeds, and nutritional yeast ground to a fine powder. Add boiling water for a quick vegan broth anywhere.

Rustic Italian vegetable soup with cabbage, potatoes, tomatoes and peas simmered in beef broth, finished with garlic-parsley and served over toasted bread.

Creamy artichoke chowder with mushrooms and peas in a light evaporated milk base. Ready in just 15 minutes for a quick, wholesome soup.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

June soup is a chunky split pea and summer vegetable soup brightened with lemony sorrel and built on a lemon-scented homemade chicken stock. Rustic, fresh, and left deliberately unblended so every vegetable keeps its bite.

Farm market soup stew packed with carrots, cabbage, leeks, potatoes, zucchini, Swiss chard, split peas, and tomatoes in vegetable broth. A hearty vegetarian garden harvest pot.

Vegetable miso soup brightened with sweet green peas, scallion, jalapeño, garlic, and dulse seaweed. A fresh, 30-minute twist on the classic Japanese starter.

Roasted vegetable soup that starts with a from-scratch stock: carrots, onions, leeks and tomatoes roasted until deeply browned, then simmered into a rich broth. Built into a hearty vegan soup with potatoes, zucchini, pasta and peas.

A vibrant green puréed soup with russet and sweet potatoes, peas, lettuce, and dill. Serve it hot or chilled, make it 3 days ahead, or freeze it for months. One of the most versatile soups in your rotation.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.