Canned Green Pea Soup Recipe

Top down view of canned pea soup with vegetables in white bowl.

This canned pea soup is easy to make, nourishing, delicious and ready in just over 20 minutes! Naturally thickened by a mixture of peas and simple vegetables this soup has texture, colour and lots of comfort food appeal.

Course Lunch

Cuisine gluten free, vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 224kcal

Author Monika Dabrowski

Ingredients

14.11 ounces 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 vegetable stock hot
1 bay leaf
⅔ teaspoon dried thyme
1½ tablespoons olive oil
1 tablespoon butter
pepper to taste

US Customary - Metric

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