Green peas soup offers a vibrant, comforting bowl of goodness with its sweet, earthy flavors and creamy texture. Blending fresh or frozen peas with aromatic herbs and vegetables, this soup delivers warmth and nourishment in every spoonful—a perfect choice for a light lunch or a cozy dinner starter.
Green peas soup is a timeless dish enjoyed in many cultures, with roots tracing back to ancient Europe where peas were a staple crop. Historically, pea soups were popular among both peasants and nobility, valued for their nutritious qualities and comforting nature.
The classic preparation involves simmering fresh or frozen peas with aromatics like onion, garlic, and sometimes leeks or celery, then blending the mixture to achieve a smooth, creamy texture. Herbs like mint or parsley may be added for freshness, while a splash of cream or a dollop of yogurt can elevate its richness.
What makes green peas soup especially interesting is its vibrant color and subtly sweet, earthy flavor, which pairs beautifully with crisp bread or a light salad. Its versatility allows for endless variations, making it a favorite for both simple home cooking and elegant starters at festive gatherings.
I like Cook the Story‘s green pea soup recipe because it uses frozen peas instead of split peas, which means I can have all the comfort of pea soup ready in just 15 minutes instead of waiting for hours. I appreciate how Christine makes this classic soup more accessible for busy weeknights while still delivering on that rich, satisfying flavor with ham, aromatics, and chicken broth. The variation that I do though is that I also add a smoked bone-in ham that gives extra good flavor in my green pea soup. Topping it up also with a sunny-side up egg gives a creamier texture to it, instead of adding cream.
Green Pea Soup With Ham
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- Shredded carrots (or finely chopped)
- 1 onion, chopped
- 7 ounces ham (smoked ham or deli ham), diced
- 2-3 cloves garlic, minced
- Chicken broth (low-sodium recommended)
- Frozen green peas (about 1 lb/16 oz)
- 1/4 teaspoon garlic powder
- Salt to taste
- 1/2 teaspoon dried thyme
- Black pepper to taste
- 2 bay leaves
Directions
- In a large pot or Dutch oven, warm the olive oil and butter over medium-high heat.
- Add the carrot, onion, and ham to the pot. Cover the pot and reduce the heat to medium.
- Put the frozen peas into a large microwave-safe bowl. Heat on high until hot, 4-6 minutes.
- Meanwhile, add the garlic to the pot and cook while stirring for 30 seconds. Then pour in the chicken broth along with the salt, thyme, and black pepper. Stir and cover. Increase heat to high and bring the broth up to a boil, then reduce heat to a simmer.
- Once the broth is simmering and the peas are hot, use a ladle and scoop some broth over the peas. Use an immersion blender to puree the pea mixture until it’s mushy. (You can alternately do this in batches in a blender).
- Put the lid back on the pot and let the broth simmer until the carrots are tender. Transfer the mushy peas into the broth and stir. Heat through. If you like your soup thinner, add more broth.
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