Let’s talk about comfort food-food that feels like a warm hug on a chilly day. Split pea soup is one of those magical dishes. Traditionally, it’s made with dried split peas, simmered for hours until creamy and hearty. But here’s the twist: we’re making it with canned peas. Why? Because it’s faster, more convenient, and still packs a flavorful punch.
This version is perfect for anyone who loves hearty soups but doesn’t have all day to watch a pot bubble away. It’s cozy, filling, and ideal for weeknight dinners or meal prep for the week. Whether you’re a kitchen newbie or a seasoned cook, this recipe will guide you step by step, so you end up with a soup that’s rich in flavor, smooth in texture, and utterly satisfying.
Split Pea Soup With Canned Peas Recipe
Imagine a steaming bowl of soup, filled with creamy, slightly sweet peas, subtle hints of onion and garlic, and a savory backbone from broth and herbs. This recipe uses canned peas to save time but doesn’t sacrifice the comforting, wholesome qualities that make split pea soup so beloved.
It’s quick, adaptable, and downright delicious. Let’s break it down so you can recreate this cozy classic in your own kitchen.
Ingredients Needed
For a flavorful, satisfying soup, you’ll need:
- Canned green peas – 3 cups (drained; the star of the show)
- Vegetable or chicken broth – 4 cups (choose low-sodium if you want better control over salt)
- Carrots – 2 medium, diced (adds natural sweetness)
- Celery stalks – 2, diced (for that classic aromatic base)
- Onion – 1 medium, chopped (foundation of flavor)
- Garlic – 2 cloves, minced (adds depth)
- Olive oil or butter – 1-2 tablespoons (for sautéing vegetables)
- Bay leaf – 1 (optional but highly recommended for subtle earthiness)
- Thyme – ½ teaspoon dried, or 1 teaspoon fresh (aromatic herbal note)
- Salt and pepper – to taste
- Lemon juice – 1 teaspoon (optional, to brighten the flavor)
- Optional garnishes – chopped parsley, croutons, or a drizzle of cream
Cooking Instructions
Cooking this soup is easier than you think. Here’s a simple, step-by-step approach:
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Prep Your Vegetables
- Dice the onion, celery, and carrots. Mince the garlic. Even chopping them roughly is fine; they’ll soften and blend into the soup later.
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Sauté The Base
- Heat olive oil or butter in a large pot over medium heat.
- Add the onion, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant.
- Toss in the garlic and cook for another 30 seconds until aromatic.
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Add The Peas And Broth
- Pour in the drained canned peas and the broth.
- Add the bay leaf and thyme. Stir to combine.
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Simmer
- Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes. This allows flavors to meld together.
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Blend Until Smooth
- Remove the bay leaf. Use an immersion blender to puree the soup directly in the pot until creamy.
- If you prefer a chunkier texture, blend just half of the soup and leave the rest as is.
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Season And Finish
- Taste and adjust salt and pepper.
- Stir in a splash of lemon juice if desired.
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Serve
- Ladle into bowls, garnish with parsley, croutons, or a swirl of cream, and enjoy immediately.
Ingredient Insights
Understanding your ingredients makes cooking more rewarding:
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Canned Peas
- Convenient and quick; naturally sweeter than dried peas.
- Rinse well to remove excess sodium and canning liquid.
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Carrots And Celery
- Provide the classic mirepoix base, adding depth and a subtle sweetness.
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Onion And Garlic
- They’re the flavor backbone. Garlic shouldn’t burn; it becomes bitter easily.
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Bay Leaf And Thyme
- These herbs give a subtle earthy note that elevates the soup.
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Lemon Juice
- A tiny splash at the end brightens the overall flavor, balancing the creaminess.
Expert Tips
- Control consistency: Start with less broth if you want a thicker soup; add more later if needed.
- Boost flavor: A teaspoon of Dijon mustard or smoked paprika can add an unexpected depth.
- Storage: Keeps well in the fridge for 3-4 days; freezes beautifully for up to 3 months.
- Texture tip: Blend half the soup for a creamy yet slightly chunky texture that feels homemade.
Recipe Variations
To make this recipe your own:
- Vegetarian/vegan: Stick to vegetable broth and olive oil; skip butter.
- Meaty version: Add diced ham or cooked bacon for extra richness.
- Spicy twist: Include a pinch of red pepper flakes or smoked chili powder.
- Creamy indulgence: Stir in ¼ cup heavy cream or coconut milk for a richer soup.
- Herbal twist: Experiment with rosemary, sage, or parsley for unique flavor profiles.
Final Words
This split pea soup with canned peas proves that convenience doesn’t mean compromising on flavor. It’s hearty, wholesome, and comforting-a bowl of soup that feels like home. The beauty of this recipe is its adaptability. You can tweak it to your taste, add ingredients you love, and have a satisfying meal on the table in under 30 minutes.
FAQs
Can I Use Canned Peas Instead Of Dried Split Peas?
Yes, canned peas can be used, but they are already cooked, so the cooking time will be much shorter than with dried split peas. Add them towards the end of the cooking process to prevent them from becoming mushy.
Do I Need To Rinse Canned Peas Before Using Them In The Soup?
Yes, it is recommended to drain and rinse canned peas to remove excess sodium and any canning liquid that might affect the flavor of the soup.
How Long Does It Take To Make Split Pea Soup Using Canned Peas?
Using canned peas, the soup can be prepared in approximately 20-30 minutes, compared to 1-2 hours with dried split peas, because canned peas are already soft and cooked.
Will The Soup Have The Same Texture If I Use Canned Peas?
The texture will be slightly different. Canned peas are softer and may result in a smoother soup. To retain some chunkiness, you can partially mash the peas or blend only part of the soup.
Can I Add Ham Or Bacon To This Recipe?
Yes, adding ham or bacon enhances the flavor. For best results, cook the meat first to render the fat, then sauté vegetables before adding the peas and liquid.
Do I Need To Add Extra Seasoning When Using Canned Peas?
Yes, canned peas are usually lightly salted, but they may lack depth of flavor. Enhance the soup with herbs like thyme, bay leaf, garlic, onion, and a bit of pepper or smoked paprika.
Can I Make This Soup In A Slow Cooker?
Yes, canned peas can be added to a slow cooker. Since they are pre-cooked, add them in the last 30-60 minutes of cooking to prevent them from turning to mush.
Is It Necessary To Blend The Soup?
Blending is optional. Some prefer a chunky soup with whole peas, while others enjoy a creamy texture. You can partially blend the soup for a combination of smooth and chunky textures.
Can I Freeze Split Pea Soup Made With Canned Peas?
Yes, the soup freezes well. Allow it to cool completely before storing in airtight containers. When reheating, you may need to add a little water or broth to achieve the desired consistency.
How Can I Make The Soup Thicker Or Creamier?
To thicken the soup, simmer it uncovered for a few minutes to reduce liquid, or mash some of the peas. For a creamier texture, blend a portion or add a small amount of cream or milk at the end of cooking.