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Video: Soup With Canned Peas. Variegated Soup. Step-by-step Recipe With Photo
Simple Canned Pea Soup is a delicious thick soup that I usually make from leftover vegetables that need to be placed somewhere. Quite often, small portions of food remain in the refrigerator, from which, as they say, you cannot cook porridge. For such cases, this recipe is suitable.
Any vegetables will be used, except, perhaps, beets. White cabbage, cauliflower, broccoli, potatoes, zucchini - all these products are cooked at about the same time. Their variety gave another name to the recipe - "Colorful soup". They are usually loaded into a saucepan all together, and the flavors are combined with green peas.
So, if you have a jar of canned peas in your supplies, then you can cook soup with canned peas for dinner in less than an hour.
For a rich taste, you first need to cook vegetables - sauté onions with carrots and celery, then stew the cabbage. After that, throw in the potatoes and peas, pour all the products with broth. The pasta makes the first course hearty; all you need is a small handful of pasta, which is added to the pot along with the potatoes.
- Cooking time: 40 minutes
- Servings: 6
Canned Pea Soup Ingredients
- 1.5 l of beef broth;
- 350 g canned peas;
- 100 g of onions;
- 150 g carrots;
- 150 g celery;
- 150 g white cabbage;
- 100 g frozen broccoli;
- 150 potatoes;
- 50 g of pasta;
- 1 pod of red chili;
- bay leaf, dried herbs (dill, parsley), salt, butter, vegetable oil.
Method for making soup with canned peas
Saute onions in a mixture of vegetable and butter until transparent.
Not everyone loves onions in soup, but you can't do without it! Little culinary tricks will allow you to cook onions so that picky eaters will not pay attention to them.
Add 2 tablespoons of water or broth with the oil. During the cooking process, the moisture will evaporate, the onions will not burn, but will become transparent, tender and tasty.
As soon as the onion is ready, add fresh carrots grated on a coarse grater to the pan.
Chop the celery stalks finely, put in a saucepan. Fry the vegetables for about 8 minutes, so that the sautéing becomes very soft.
Now put the finely chopped white cabbage and small broccoli inflorescences. We close the pan, simmer the vegetables over low heat for 10 minutes.
Then put the potatoes, cut into small cubes and pasta. Throw the canned peas on a sieve, add to the rest of the ingredients.
Pour the contents of the pan with beef broth, add bay leaves and dried herbs to taste - thyme, dill, parsley or celery. For a lean menu, replace the beef broth with mushroom.
Cook over low heat until the potatoes are tender. This will take another 10 minutes. Salt the finished soup to taste.
We clean the chili pepper pod from partitions and seeds, cut into small rings. Pour a portion of hot soup into a soup plate, sprinkle with chili rings, serve with a slice of fresh bread. The soup with canned peas is ready. Bon Appetit!