soup with canned green peas- tasty, light and nutritious dish, which is quickly prepared at home. There are a lot of options. You can cook a tender puree soup or cook a stew with the addition of other vegetables, meat, herbs, cereals. Soup can be lean, boiled with chicken or beef broth topped with cream or sour cream.
For children and diet food perfect pea soup with Chiken. This dish has a delicate balanced taste, it is best served immediately after cooking, supplemented with homemade crackers. To prepare chicken soup with green peas, you need to use sweet peas of brain varieties that do not have a hard shell.
To make chicken soup you will need:
- 500 g canned green peas;
- 200 g chicken breasts on the bone;
- 1 small onion;
- 1 st. l. butter;
- 1 st. l. refined vegetable oil;
- 100 ml not heavy cream;
- salt and pepper to taste.
In a pot with cold water laid out pre-washed chicken breast on the bones. The contents of the pan are brought to a boil, then the fire is reduced, the broth is cooked until tender. You need to get the chicken and cut the meat from the bone.
The onion is cut very finely. A mixture of butter and vegetable oil is heated in a saucepan, onion is added and fried until golden brown with continuous stirring. Drain the liquid from the jar of peas, then transfer the contents to the onion and simmer for about 5 minutes. Pour the strained broth over the vegetables, bring to a boil and cook for another 5 minutes. Add salt and pepper to the soup to taste.
Pour the mixture into a blender and beat. Then the soup should be poured into a saucepan, pour in the cream and bring to a boil, but do not boil. The dish is poured into warmed plates, each is added chicken fillet cut into neat cubes. Homemade crackers are served separately, it is better to add them to the plate just before eating.
How to cook soup from canned green peas and cucumbers?
This original soup from canned green peas has a pleasant fresh taste. The dish can also be served festive table It can be consumed both hot and cold.
How to cook soup? For him you will need:
- 1 kg of canned peas;
- 1 medium sized cucumber;
- 2 small onions;
- 1 bunch lettuce;
- 60 g butter;
- a few leaves of fresh mint;
- 3 g flour;
- 1.2 liters of vegetable broth;
- 3 art. spoons of cream;
- salt and pepper to taste;
- parsley for decoration.
Peel the cucumber and cut into thin slices, chop the lettuce into rings. In a saucepan, onion is fried in half a serving of heated butter, cucumber and peas are added to it. Vegetables are stewed for about 5 minutes, then poured with broth.
Add salt, ground black pepper and fresh mint to the mixture, and then simmer it under the lid for about 30 minutes.
Ready soup poured into a blender and pureed (mint must be removed and discarded). Flour is fried in the remaining oil, cream is gradually poured into the mixture. Should be thick homogeneous sauce. It is poured into the soup puree, the mixture is salted and peppered to taste. Before serving, the dish is sprinkled with parsley and garnished with mint leaves. If desired, you can add a little fresh sour cream to the soup.
If the soup is planned to be served on the festive table, it can be decorated more effectively. Fresh cucumber skinless, cut into thin slices, rolled in flour and fried in hot butter before education golden brown. A battered cucumber slice and a few whole canned peas are added to each plate. Dried toasts made from white or grain bread are served separately. This dish is especially tasty accompanied by a glass of well-chilled white wine.
Pea soup with meatballs
Sweet canned peas can be used to make a quick pea soup with meatballs.
The recipe is simple, besides, this dish is very popular with children. To make it look prettier, the meatballs should be small.
For cooking you will need:
- 200 g green peas;
- 1 small turnip;
- 1 carrot;
- 2 onions;
- a bunch of parsley;
- 2 cups beef broth;
- 200 g lean ground beef;
- 1 egg;
- a pinch of nutmeg;
- 2 tbsp. l. crushed bread crumbs or breadcrumbs;
- butter;
- salt and pepper.
Carrots and turnips are cut into thin strips, the onion is chopped. Vegetables are fried in hot butter until golden brown, then green peas are added to them. The liquid from the can is pre-drained. The mixture should be simmered for about 5 minutes, then removed from heat.
IN Ground beef egg, salt, pepper, bread crumbs, chopped parsley and nutmeg. Small balls are formed from the mixture. 2 cups of water are poured into the pan, meatballs are laid out in boiling water and boiled for about 10 minutes. Then they need to be removed with a slotted spoon and put on a plate.
In the pan where the meatballs were cooked, 1 glass of broth is poured, fried vegetables are added. The mixture is cooked for 5 minutes under a closed lid, then meatballs and the remaining broth are added to the pan. The soup is salted, peppered, brought to a boil and cooked for 1-2 minutes. Before serving, add chopped parsley to the pan. Homemade croutons or a fresh white baguette can be served with the soup.
Peas have been very popular for a very long time. From it in Rus' they prepared porridge, kissels and other dishes. But soups made from this type of legume are especially popular. The benefits of peas are undeniable and undeniable. It is a source of fiber fatty acids, amino acids, natural sugars and other beneficial trace elements. Today, soups are mainly made from fresh or frozen peas. Nutritionists are sure that such soups are an order of magnitude more useful than their predecessors.
Green pea soup
Young and fresh peas cook much faster than dried peas and do not lose their useful properties. You can learn how to cook such soups through video tutorials that are posted on the Internet.
Pea Soup Recipes
One of traditional soups, which can be prepared both with frozen and with fresh peas, is a pea soup with ham.
To prepare it you will need:
- peas (frozen or fresh) – 300 g
- potato – 4 things.
- onion – 1 PC.
- water – 3 tbsp
- ham – 300 g
- meat broth – 1 l
- butter – 1 tbsp
- parsley – bundle
- dill – bundle
- ground black pepper
- cumin, salt to taste
Start cooking the soup by sautéing the onion in the oil for 5 minutes. Then add peas (if frozen, then defrost first), potatoes, diced.
Defrost peas better naturally, not in microwave oven. So it will retain more useful elements and vitamins.
Pour all 1/2 portions of the broth and simmer for 25 minutes, stirring regularly. Then remove half of the cooked vegetables from the soup and cool, then mash them to a puree state. Mix with all stock, add diced ham and spices. Reheat everything again, but do not boil. Sprinkle the soup with herbs before serving.
A soup with a silky and sweet taste is obtained by adding cream to it.
To make this creamy soup you will need:
- green peas (fresh or frozen) – 400 g
- onion – 1 PC.
- broth (you can use both meat and chicken or vegetable) – 0.5 l
- butter – 2– 3 tbsp
- cream 20% – 150 g
- salt, pepper to taste
- greenery for decoration
Choose the type of broth based on your lifestyle. So, for example, if you want to eat tasty and satisfying, but not greasy, chicken is suitable. For those who want to lose weight, the best option is vegetable
First, chop the onion and fry it in butter. Add peas to it and continue frying. Then pour in the broth and boil for 10 minutes. It remains only to add cream and remove from heat. Puree the soup with a blender, season with salt and pepper and serve. Garnish with herbs and remaining cream.
There are other varieties of soups as well. One of the main conditions – as less as possible additional ingredients that only add weight to this lightweight and summery product.
Restrictions associated with the use of peas
Experts assure: pea soup is not recommended for use by people suffering from flatulence and constipation. This is due to the fact that legumes are traditionally famous for causing increased gas formation. And this can significantly worsen the health of a person already prone to such problems.
In all other cases, such food is very useful. Alternatively, you can change the peas for lentils, the soup will be no less useful.
In winter, when it is almost impossible to find fresh green peas, its carefully frozen or canned counterpart can come to the rescue. It will be possible to use such peas anywhere and in any way, but we, in the recipes below, will make several delicious soups.
Canned Pea Soup - Recipe
Ingredients:
- - 230 g;
- olive oil- 30 ml;
- carrots - 110 g;
- white onion - 95 g;
- celery (stalk) - 70 g;
- ham or bacon - 85 g;
- laurel leaf;
- water - 1.2 l.
Cooking
Warming up a small amount of olive oil in a saucepan and use it to saute basic soup vegetables: diced white onions, carrots and celery. When the vegetables are half cooked, it's time to add some ham or bacon to them, which will make the taste and aroma of the soup a little more smoky. When the meat is browned, put a bay leaf, mix everything thoroughly, pour in the peas (it is possible along with the liquid) and fill everything with water. Cover the soup bowl with a lid and simmer for half an hour.
Cream soup with canned peas
Ingredients:
- canned peas - 320 g;
- vegetable broth - 1.2 l;
- white onion - 85 g;
- garlic clove;
- cream - 90 ml;
- olive oil;
- mixture of dried Italian herbs.
Cooking
In hot oil, fry canned peas with onions and provencal herbs. After a couple of minutes, add a clove of garlic passed through the press to the pan and wait another 30 seconds. We transfer the contents of the pan to a saucepan and pour vegetable broth. Since we have already prepared the broth, and the peas are soft, it will not take long to keep the dish on the fire, literally 7-10 minutes. Now it's time to puree our soup with canned peas. Use a blender for this purpose, and if necessary, additionally pass the soup through a sieve. In order for the dish to creamy taste, pour some heavy cream into it right before serving.
Chicken soup with canned peas
Ingredients:
- olive oil - 30 ml;
- white onion - 75 g;
- Bell pepper- 90 g;
- garlic - 4 cloves;
- 300 g;
- chicken broth - 3 l;
- dried oregano, cumin - 4 g each;
- canned peas - 850 g.
Cooking
Heat the olive oil in a frying pan, fry finely chopped onion and sweet pepper on it. When the onion becomes transparent, put the garlic cloves and dried herbs passed through the press to the vegetables. As soon as you hear the aroma, mix the contents of the brazier with peas and pour in the broth. Cook over low heat for 15 minutes.
While the soup is cooking, take care of the chicken. Blind out minced chicken small meatballs and boil them in hot broth until fully cooked.
Pea soup with canned peas
Ingredients:
Cooking
Fry the bacon slices in a pan, waiting for all the fat to be rendered from them. On the resulting fat, we sauté the diced soup vegetables, and after 6 minutes of frying, pour them with white wine and wait for the moment when all the liquid has completely evaporated. We put peas to the vegetables, pour the contents of the pan with broth and cook for 12-15 minutes over medium heat. Add milk to the broth, beat the soup with a blender in a puree and pass through a sieve for greater uniformity. Ready soup is reheated and mixed with dill. Serve with white bread croutons.
Calories: Not specified
Cooking time: Not indicated
You all know the classic with dried peas. Green peas are rarely added to soups, usually if they are added, then fresh, frozen. And in this recipe, the soup is cooked with canned peas, and it should be noted that his taste is completely different. Peas give a slightly perceptible sweetness, combined with sour tomato puree, vegetable roast and chicken meat it turns out very tasty and unusual. The soup is hearty, thick, with a pleasant aroma of garlic and at the same time it is prepared simply and quickly.
Following our step by step recipe from the photo, you will see that the green canned green soup is boiled in the broth. But there are other options - you can cook it with meat, meatballs or cook lean. If you decide to cook lean, then in addition to vegetables, add a couple of spoons to the soup rice groats the soup will be richer and thicker.
Often for soup for lunch, I also cook a lush omelet in a slow cooker, this recipe will be great for breakfast too. As a result, dinner can be prepared very quickly.
Ingredients:
- chicken meat on the bone (wings, skeleton, drumsticks) - 400 gr;
- potatoes - 3 pcs;
- water - 2.5 liters;
- carrots - 1 pc;
- canned peas - 0.5 cans (without liquid);
- onion - 1 pc;
- garlic cloves - 3 pieces (to taste);
- vegetable oil - 3 tbsp. spoons;
- tomato sauce- 3 tbsp. spoons;
- salt - to taste;
- fresh herbs, sour cream - for serving.
Cooking
For chicken broth take the skeleton ( chicken carcass without breast, legs and wings) and two wings. Pour cold water, wait until the boil begins and immediately remove the foam with a slotted spoon. As the foam appears, we continue to collect it. Then add salt, cover loosely with a lid and cook the broth for 40-45 minutes. The soup will be seasoned with vegetable fried with tomato, so the transparency of the broth is not important. But, of course, a strong boil is not necessary. We filter the finished broth, choose the meat.
Ten minutes before the broth is ready, clean and cut all the vegetables. Potatoes in strips, carrots in cubes or cubes, onion cut into smaller cubes.
We lower the potatoes into the strained broth, bring to a boil again and leave to cook over low heat.
As soon as the potatoes boil, heat the pan with oil and fry the onion with carrots until soft. After about five minutes, add the tomato sauce (or pour in the mashed tomatoes along with the juice).
Fry vegetable dressing on low fire. When roasted, the tomato will show a sweet and sour taste, the soup will turn out bright, rich.
Add the contents of the pan along with the oil and tomato to the boiling soup. Cook for five minutes until all vegetables are cooked.
We recline canned peas in a sieve or colander. Add to soup when vegetables are ready. Let it boil, cook for three minutes at a low boil. We try for salt, perhaps after adding the peas you will need to salt the soup (the peas will give a slightly sweet aftertaste).
We return the wings and meat removed from the bones to the soup. You can add any fresh or frozen herbs if you like. Leave the soup for a few minutes to boil and turn off.
Lay out hot soup in portioned tureens or deep plates and serve. You can add sour cream or grate a clove of garlic. Bon appetit!
You can also add smoked meats to such a soup, as in this
April 7, 2016
Dry split peas, which we buy in the distribution network, are yellow and green. Both are great for cooking, only from green dry peas the soup turns out, in our opinion, even tastier, and it cooks faster. Green pea soup looks very appetizing, and you can cook it, as well as from yellow dry peas, in a variety of ways. different recipes. Today we cook green pea soup in a lean format - on water, and to make it really green, carrots and other colorful vegetables do not add - only onions, white roots and greens. Try it - you will like it 🙂 Cook 2-3 servings (1 liter) of soup.
- Preparation: 15 minutes
- Cooking: 40 minutes
- Get: 2-3 servings
Soup can be prepared without potatoes, taking more peas and vegetables for thickness, but it seems to us that it is still tastier with potatoes, or maybe more familiar to our cuisine. By the way, sometimes potatoes for soup are fried together with onions and roots - a very good option.
Quick cooking and bon appetit!
