This canned pea soup is easy to make, nourishing, delicious and ready in just over 20 minutes! Naturally thickened by a mixture of canned peas and simple vegetables this soup has texture, colour and lots of comfort food appeal.
This canned pea soup is a simpler alternative to classic split green pea soup. It takes a fraction of the time needed to make the classic version and produces (perhaps surprisingly) delicious results.
Peas are an extremely versatile ingredient, frequently used to add sweetness, colour or as a thickener in soups (examples include spinach pea soup and pea and cucumber soup).
Canned peas are a special category of peas, often overlooked and a little misunderstood, in my view. Even though they lack the vibrant green colour of (frozen) garden peas/petits pois they are a great alternative to dried split green peas, which take hours to soften (even if you soak them overnight - I tested it!).
In this canned green pea soup recipe I combined the peas with chunky vegetables, which add flavour, colour and texture (see the bottom of the post for ideas how to adjust the texture of this soup). The peas don't need to be cooked so are added in at the end. Easy, healthy and delicious!
Canned pea soup ingredients and substitutions
- Canned sweet green peas: use the peas as well as the water from the can.
- Onion: use any.
- Leek: you can use both the white and green parts (cut the tough green end and rinse the leek thoroughly).
- Celery
- Carrots
- Parsnips
- Thyme and bay leaf
- Stock: use either vegetable or chicken stock.
- Pepper: black, green or white peppercorns will all work well (I used green). Alternatively use a mixture.
- Oil and butter: these enhance the flavour of this simple dish. For a vegan option use plant-based spread or omit altogether and serve with a drizzle of oil (see serving suggestions below).
Step-by-step recipe instructions
1. Soften onion: Gently heat the oil then add the bay leaf, onion, leek and celery. Cook over a low/medium heat for about 5 minutes stirring often.
2. Add carrots: Add the carrots, parsnips, thyme, stock and pepper to taste. Cover and bring to the boil then cook over a low/medium heat until tender for about 15-20 minutes.
3. Add canned peas: Add the peas along with the water (entire contents of the can), stir, cover and bring to the boil again then remove from the heat.
4. Thicken soup: Using a hand blender puree some of the vegetables until the soup thickens a little but still has texture. Do not puree completely. Stir in the butter, adjust the seasoning if needed and enjoy!
TIP: You can use a potato masher instead of the blender.
Serving suggestions
I like to serve this simple canned pea soup with a drizzle of extra virgin olive oil and freshly chopped parsley. You can also add a few drops of lemon juice to offset the sweetness of the ingredients. It's delicious served with fresh crusty bread, hearty rye or pumpernickel. Also ideal to pair with a ham and cheese sandwich.
How to adjust the texture of canned green pea soup
- Puree some of the ingredients (as I have done) which produces a chunky texture. This for me is the optimal way of serving this soup.
- Puree the canned peas (along with the pea water) until creamy before adding into the pot. If you choose this method I also recommend pureeing some of the cooked vegetables along with the peas (so you don't end up with lots of chunky vegetables in green broth).
- You can also puree the entire soup until creamy. The drawback of this method is that all the vegetables are 'hidden' so the soup might have a slightly dull colour.
Optional ingredients you can use
This easy soup with canned peas and vegetables is delicious as it is, but you can use other ingredients for a different flavour twist or added protein. These can include:
- Cooked rice, barley, bulgur wheat or quinoa (4-5 tablespoons)
- Garlic
- Chopped ham
- Rotisserie chicken or leftover turkey
- Crispy bacon
- Pan fried chopped Polish kiełbasa
Top tips
- Canned peas: Use the entire contents of the can (including the water).
- You can partly puree this soup using either a hand blender or potato masher (I used the latter method also in root vegetable soup and cauliflower potato soup).
- Refrigerate leftover canned green pea soup for up to 3 days.
- Freeze for up to 3 months.
More quick and easy soups to try next
See also these other easy, delicious soup recipes!
Recipe
Canned Green Pea Soup Recipe
Ingredients
- 14.11 ounces (400 g) canned peas with water
- 1 onion finely chopped
- 1½ celery ribs finely chopped
- 1 small leek finely chopped
- 2 medium carrots peeled, cubed
- 2 medium parsnips peeled, cubed
- 3 cups (720 ml) vegetable stock hot
- 1 bay leaf
- ⅔ teaspoon dried thyme
- 1½ tablespoons olive oil
- 1 tablespoon butter
- pepper to taste
Instructions
- Soften onion: Gently heat the oil then add the bay leaf, onion, leek and celery. Cook over a low/medium heat for about 5 minutes stirring often.
- Add carrots: Add the carrots, parsnips, thyme, stock and pepper to taste. Cover and bring to the boil then cook over a low/medium heat until tender for about 15-20 minutes.
- Add peas: Add the peas along with the water (entire contents of the can), stir, cover and bring to the boil again then remove from the heat.
- Thicken soup: Using a hand blender puree some of the vegetables until the soup thickens a little but still has texture. Do not puree completely. Stir in the butter, adjust the seasoning if needed and enjoy!TIP: You can use a potato masher instead of the blender.
Notes
- Use the entire contents of the canned peas (including the water).
- You can either use a hand blender to partly puree this soup or mash using a potato masher (I used the latter method also in root vegetable soup and cauliflower potato soup).
- Refrigerate leftover canned green pea soup for up to 3 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch
If you make this canned pea soup recipe I'd love to know how it turned out for you. What herb did you use? Let me know in the comments below, thanks:)
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