485 pea soup recipes

Dutch Pea Soup recipe

Last summer, we had some fresh tomatillo from our farmer's share, then we found this recipe and gave it a try. The flavor was so good, we followed the recipe exactly, but you don't like too spicy, you can reduce the amount of the green chilis. The result will be still outstanding! It can be served warm or chilled.

You'll need your crockpot to make this hearty soup made with italian sausage, zucchini and chickpeas.

This Indian inspired chickpea soup is tasty and light, you can serve it with naan bread, or any bread with mango chutney on the side.

Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.

Make this world favorite dish that will have your family eager to set the table and wash up before dinner.

The soup was delicious and easy to make. Ideal for cold winter days.

A hearty and comforting classic beef and barley soup that's very easy to make.

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

A simple and hearty soup that's perfect for a rainy day or a cold winter night.

The flavor was amazing, the aroma during the cooking filled up our entire house. We used chicken broth instead of beef broth and water, and it made a very tasty base for the soup. A few slices of good bread was all we served with this soup. YUM!

Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.

An easy yet delicious recipe. I followed the recipe, and used whatever I had on hand. Then just mixed them up, and baked in the oven until the cheese was nicely browned. I let the casserole rest for about 10 minutes, then served it. Overall a great dish.

5 Bean Soup recipe

The way my Grandma used to make it. Very hearty and comforting.

Recipe taken from "The Eat-to-Live Diet" by Dr Joel Fuhrman. Packed full of vegetables and thickened with cashews.