3-Pea Soup Recipe
Introduction
This hearty 3-Pea Soup combines the earthy flavors of split peas, chickpeas, and black-eyed peas into a comforting and nutritious meal. With simple ingredients and easy steps, it’s a perfect dish for cozy evenings or meal prep.
Ingredients
- 2 tablespoons olive oil
- 2 large carrots, diced (about 2 cups)
- 1 medium onion, diced (about 2 cups)
- 2 teaspoons kosher salt, divided
- 5 cloves garlic, minced (2 tablespoons)
- 3/4 cup dry split peas
- 1 (32-ounce) carton vegetable broth
- 1 teaspoon ground black pepper
- 1 (15.5-ounce) can chickpeas with liquid
- 1 (15.5-ounce) can black-eyed peas with liquid
- Chopped parsley, optional
Instructions
- Step 1: In a Dutch oven over medium-high heat, heat the olive oil. Add the diced carrots, onion, and 1 teaspoon of kosher salt. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent and the mixture begins to steam. Add the minced garlic and cook for an additional 2 minutes until fragrant.
- Step 2: Increase the heat to high and add the dry split peas, vegetable broth, remaining 1 teaspoon salt, and black pepper. Cover and bring to a gentle boil. Reduce the heat to medium-low, keep the pot covered, and simmer for 20 to 25 minutes until the split peas are softened but still have a bit of bite.
- Step 3: Stir in the canned chickpeas and black-eyed peas along with their liquids. If the soup seems too thick, add up to 2 cups of water to reach your desired consistency. Continue cooking for about 10 minutes until the beans are heated through. Taste and adjust the seasoning with more salt and pepper if needed.
- Step 4: Serve the soup warm, garnished with chopped parsley if desired.
Tips & Variations
- For a creamier texture, puree a portion of the soup before adding the canned beans.
- Smoked paprika or a dash of cayenne pepper can add a subtle smoky or spicy kick.
- Use homemade vegetable broth for richer flavor, or substitute with chicken broth if preferred.
- Adding a squeeze of fresh lemon juice before serving brightens the flavors.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to one month. To reheat, warm the soup gently over medium-low heat, stirring occasionally until heated through. If reheating from frozen, allow extra time for the chickpeas to warm thoroughly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh peas instead of split peas?
Fresh peas cook much faster and have a different texture. Split peas break down during cooking to create a thicker soup base, so fresh peas are not recommended as a direct substitute in this recipe.
Is it necessary to keep the liquid from the canned beans?
Yes, including the liquid from the canned chickpeas and black-eyed peas helps maintain flavor and contributes to the soup’s consistency. If you prefer less liquid, you can reduce the amount, but be aware it may affect the texture.
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3-Pea Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This hearty 3-Pea Soup combines the delightful textures and flavors of split peas, chickpeas, and black-eyed peas in a richly seasoned vegetable broth with carrots, onions, and garlic. Perfect for a comforting, nutritious meal, this soup is easy to prepare and can be enjoyed fresh or stored for later.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 2 large carrots, diced (about 2 cups)
- 1 medium onion, diced (about 2 cups)
- 5 cloves garlic, minced (2 tablespoons)
- Chopped parsley, optional
Legumes
- 3/4 cup dry split peas
- 1 (15.5-ounce) can chickpeas with liquid
- 1 (15.5-ounce) can black-eyed peas with liquid
Liquids & Seasonings
- 1 (32-ounce) carton vegetable broth
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper
Instructions
- Cook the aromatics: In a Dutch oven over medium-high heat, heat the olive oil. Add the diced carrots, diced onions, and 1 teaspoon of kosher salt. Cook for about 5 minutes, stirring occasionally until the onions become soft and slightly translucent and the mixture starts to steam. Then, add the minced garlic and continue cooking for 2 minutes until fragrant.
- Cook the split peas: Increase the heat to high and add the dry split peas, vegetable broth, remaining 1 teaspoon salt, and ground black pepper to the pot. Cover and bring the mixture to just a boil. Then reduce the heat to medium-low and let it simmer gently, covered, for 20 to 25 minutes until the split peas are tender but still have a slight bite.
- Add the canned beans and finish cooking: Stir in the chickpeas and black-eyed peas along with their liquid. If the soup appears too thick, add up to 2 cups of water to reach your preferred consistency. Cook for another 10 minutes, or until the beans are thoroughly warmed through. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with chopped parsley if desired.
- Storage and reheating: Transfer leftovers to an airtight container and refrigerate for up to 3 days or freeze for up to a month. To reheat, place soup in a covered pot over medium-low heat and warm until the chickpeas are hot throughout.
Notes
- You can adjust the thickness of the soup by adding water when mixing in the canned beans.
- Use a Dutch oven or a heavy-bottomed pot to ensure even heat distribution during simmering.
- For a smoother texture, partially blend the soup before adding the canned beans, but this step is optional.
- Garnish with fresh parsley to add a bright, fresh flavor and color contrast.
- This soup freezes well; thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: 3-pea soup, split peas, chickpeas, black-eyed peas, vegetarian soup, healthy soup, easy soup recipe, vegetable broth soup
