Main Page
Soups
Canned green pea soup

Soup with Canned Green Peas

Warming, hearty, and colorful — lunch for the whole family! Soup with canned green peas is a great choice for an everyday meal. You can make it with chicken, pork, or beef and round it out with any vegetables you like. Grown-ups and kids both love it.

Pearl

Recipe author

Composition / ingredients

Servings:

Pork (ribs, or 300–400 g boneless)

500

Potatoes (large)

Tomatoes

Bell pepper

Onion

Green peas (canned, one small can)

140

Garlic

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 6 g

Fats 33 % 8 g

Carbohydrates 42 % 10 g

132 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a meaty soup with canned green peas and vegetables? Gather everything on the list. Which meat is best? You can use poultry, pork, or beef — or skip the meat and use vegetable broth for a lovely meatless first course.
Step 2:

Peel the potatoes and onion and rinse all the vegetables. Cut the potatoes into medium or large cubes. Slice the bell pepper into half-moons, dice the tomatoes, and cut the onion into quarter-rings or half-moons.
Step 3:

A heavy-bottomed pot or Dutch oven works best for this soup. Heat a little vegetable oil in the pot. Sear the meat for a few seconds over high heat, then lower the heat, cover, and braise the pork for about half an hour. It usually releases some juices at this stage; check after 5–10 minutes to make sure nothing is sticking, and add a splash of water if there isn't enough liquid.
Step 4:

Add the potatoes, bell pepper, tomatoes, and onion to the meat.
Step 5:

Season with salt to taste, plus a pinch of ground coriander and some ground black pepper — really, use whatever spices you like. Add water. How much? It depends on how brothy you want the soup. I like thick soups, so I added just enough water to barely cover everything in the pot.
Step 6:

Stir everything together and turn the heat to high. Once it boils, lower it to moderate and cook the soup, covered, until the potatoes and meat are done — about 20–30 minutes for me.
Step 7:

Near the end, add the green peas and the garlic (minced or pressed). Let the soup simmer for two or three minutes, then take it off the heat.
Step 8:

Serve with fresh herbs and ground pepper for everyone to add to their bowl.

Instead of canned peas, you can use fresh frozen ones — just add them to the pot with the vegetables (step 4). Enjoy!
If you use a store-bought spice blend, read the label: these often already contain salt, so adjust accordingly to avoid over-salting.
Everyone's threshold for salty, sweet, bitter, spicy, sour, and hot is different, so always adjust the spices and seasonings to your taste. If you're trying a seasoning for the first time, remember that some are easy to overdo (chili pepper, for one).
For help picking the right pot for soup, porridge, or pickling, see the article on pots.