Vegetable soup with cabbage and greens. Vegetable soup with green peas

When I start cooking something, I don’t always have an idea what it will be. It was the same this time when I bought young green peas. I took out everything that was made from vegetables and... I got such a delicious soup.

Cooking time: 15-20 minutes

Complexity: zero!

Ingredients

70 grams of green peas

a little vegetable oil if desired

Work progress

First of all, put a pan of water on gas. Estimate how much it will be needed to make a thick soup. And cut the carrot - it will go into the pan first.

Next we prepare the cauliflower. I used it for umbrellas - it’s convenient and quick, and then I don’t have to fish out small parts.

All this can be put into already boiled water, and continue slicing further. Peeling peas - they are so sweet! Don't feel sorry for him, he will decorate the soup.

The zucchini will add thickness to the soup. After all, the usual potatoes are not in my recipe, and, by the way, there are no onions either - they simply weren’t in my supplies!

Straws are a good format for cutting.

I had bell peppers in two colors. And this made me happy, because it’s nice to eat a dish that is also beautiful. I cut it like this!

We immediately put each chopped ingredient into the soup. And next in line is the tomato. I had a soft copy. That's why I didn't cut it finely.

Well, greenery. I had dill and parsley. Can be chopped very coarsely. The soup will only benefit from this, both externally and meaningfully! You can add some of your favorite spices, which is what I usually do when I don't add salt to my dishes. After adding herbs and spices, you can add a little vegetable oil - with it the vegetables are better absorbed.

I wrote that it will take 15-20 minutes to prepare. This takes into account the time it takes for water to boil. Because the cooking process itself should take no more than 5 minutes, otherwise it will turn out to be a mush. And so, if we quickly cut everything up and put it in sequence, the result will be an amazingly tasty, healthy and bright dish!

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In order to prepare rich cabbage soup deliciously and simply, there are many recipes. Of course, each of them has its own gastronomic advantages and tricks. But, in general, the process of cooking delicious cabbage soup is the same. The main thing is to treat the process of cooking cabbage soup with love and everything will work out. 🙂 Our version of cooking cabbage soup is not difficult; the usual ingredients for this first course (cabbage, carrots, potatoes, onions) are supplemented with canned green peas. For details on how to cook cabbage soup from fresh cabbage with canned peas, see the recipe below with step-by-step photos taken.

Ingredients:

meat broth (you can use special cubes) – 2 l;
white cabbage – 300 g;
carrots and onions – 1 pc.;
potato tubers – from 2-3 pcs.;
tomato – 1 pc.;
peas in a jar (canned) – 6 tbsp. spoon;
oil (we use sunflower oil) – 30 ml;
salt and spices for cabbage soup - according to preference;
any greens - at your discretion.

How to cook cabbage soup from fresh cabbage with canned peas

We have the meat broth ready (you can use any meat for cooking, including chicken, as well as regular meat cubes), let's start preparing the vegetables. First of all, chop the cabbage, removing the top leaves from the head of cabbage. We send the slices into the broth standing on the fire.

Next, cut the potatoes into large cubes. We send the potato slices after the cabbage into the pan.

In a way convenient for you, chop the onion and carrot for further sautéing in a frying pan.

We fry the vegetables in vegetable oil.

Add chopped tomato to it. Simmer for 3-4 minutes.

At the same time, drain the juice from the canned peas.

Place the sautéed vegetables into the pan 5 minutes before the cabbage soup is ready. And at the same time, throw peas into the soup. Season the cabbage soup with spices.

At the end of cooking, diversify the composition with chopped fresh herbs. However, you can take dried or frozen greens.

Prepared from fresh cabbage and canned peas, you can pour them into portions and serve them at the dinner table.

Bon appetit everyone!

Vegetable soup with peas

I really love vegetable soup with green peas - light, tasty, spring-summer!

However, you can prepare vegetable soup with peas in the winter season, only with canned peas.

And if your household doesn’t find this soup filling enough, you can cook it not in water, but in meat or chicken broth with a piece of meat. It will turn out both satisfying and healthy - after all, we know from the recipe for vegetable stew that vegetables and meat are an excellent duo!

Ingredients for vegetable soup with green peas:

For 2-2.5 liters of water or broth:

3-4 medium potatoes;
1-2 small carrots;
1 small onion;
Cauliflower;
Half a can of canned green peas - and if it’s summer, fresh green peas will be tastier!
1 tablespoon of semolina;
Salt to taste - about 0.5 tablespoon;
Parsley;

To submit -

A piece of butter;
Sour cream.

Vegetable soup recipe with peas:

We clean and wash all the vegetables. As usual for soup, cut the potatoes into cubes, carrots into flower-star circles. Divide the cauliflower into inflorescences. Instead of colored cabbage, you can also use white cabbage – you need to chop it finely. The onion can be finely chopped or boiled whole.

Place the potatoes and carrots in a pan of boiling water and cook over medium heat under the lid for 10 minutes.

Then add cauliflower - it cooks faster than potatoes and carrots, and if you add everything at once, the cabbage may boil before the other vegetables are ready. At the same time, you can add the onion.

After another 5-7 minutes, add semolina to the soup. Now you need to remove the lid, reduce the heat slightly and cook, stirring - the semolina tends to run off. Add peas along with the semolina; if they are fresh, “raw” peas need to be boiled a little longer than canned ones. And another interesting and tasty know-how - young peas, especially if they are from your garden, environmentally friendly - you can cook... along with the pods! Well, of course, not entirely together - the peas need to be shelled and poured into the soup, and the pods can be strung on a thread, lowered into the pan, hooked by its handle, and boiled, and when the soup is ready, taken out.

In a few minutes, when the semolina is ready - you will see that it has boiled and has become clearly visible in the soup - it’s time to add canned peas, salt and chopped herbs.

2-3 minutes - and the vegetable soup with peas is ready!

And when serving, it’s great to put a piece of butter into the plates (to flavor our soup without frying, so it’s much healthier!) and a spoonful of cool sour cream.

Green pea soup - general principles of preparation

Green pea soup is a very satisfying, nutritious and healthy first course. It is green peas that give it a delicate rich taste. Even the most ordinary chicken soup can be made spicy and very tasty. Soup with green peas is prepared in chicken, pork, beef, fish or vegetable broth. You can also cook the dish in water, and to prevent the dish from turning out bland, you can dilute a couple of bouillon cubes in boiling water.

To prepare the soup, you can use a variety of vegetables: potatoes, tomatoes, carrots, onions, celery, spinach, zucchini, garlic, cauliflower, etc. Green peas go well with mushrooms, seafood, boiled eggs, corn and canned white or red beans. By the way, to prepare soup you can use not only frozen green peas, but also canned ones. This reduces cooking time significantly. The dish is served hot or warm with chopped herbs (dill, parsley, cilantro, basil, etc.), grated cheese, crackers or croutons. Green pea soup can have a regular liquid consistency or be prepared as a creamy puree soup.

Green pea soup - preparing food and dishes

Preparing food is not particularly difficult: all vegetables need to be thoroughly washed and chopped, this also applies to mushrooms and herbs. Frozen green peas and corn do not require preliminary thawing - they can be immediately placed in boiling water. You should take care in advance to prepare meat, mushroom, fish or vegetable broth. You need to drain excess liquid from canned foods (beans, mushrooms, peas or corn, if using them) in a colander.

To prepare the dish you will need a large saucepan (preferably with a thick bottom), a frying pan, a colander, a knife, a cutting board, a grater, a can opener and other kitchen utensils. You can serve soup with green peas in regular deep plates, and cream soup can be served in deep bowls or bowls.

Green pea soup recipes:

Recipe 1: Green Pea Soup

This green pea soup is a universal first course for every day. The soup is prepared very easily and quickly from the most affordable products. The dish includes chicken, potatoes and green peas.

Required ingredients:

Chicken fillet – 2 pieces;
Green peas – 400 g;
Potatoes – 4 pcs.;
1 onion;
Olive oil – 30 ml;
Salt;
Ground black pepper;
Dill.

Cooking method:

Wash the chicken fillet, remove the skin and cut into small pieces. Heat olive oil in a frying pan and fry the chicken in it until golden brown. Chop the onion and add to the chicken. Fry everything together for a few more minutes. Place the onion and chicken in a saucepan, add a little more oil and simmer over low heat. Peel the potatoes and cut them into small cubes. Place the potatoes in the pan with the chicken and onions. Pour the ingredients with one and a half liters of water and bring the soup to a boil. Add a little salt and cook over low heat for about 15 minutes. If using frozen green peas, defrost them and add them to the soup. Bring the dish to a boil and cook for about 10 minutes. Cook the soup with green peas until the potatoes are ready. If necessary, add a little salt and pepper. Pour the infused dish into plates and sprinkle with chopped dill.

Recipe 2: Soup with green peas and carrots

Another simple green pea soup recipe. The dish is prepared in meat broth and also includes potatoes, carrots and onions. This soup does not require much time to prepare; the dish can be served for everyday lunches and dinners.

Required ingredients:

2 potatoes;
1 onion;
1 carrot;
100 g frozen green peas;
2 liters of meat broth;
Green.

Cooking method:

Peel the potatoes and cut them into small cubes. Pour the broth into the pan and bring to a boil. Place chopped potatoes into the boiling broth. Peel the carrots and grate them on a coarse grater. Peel the onion and cut into thin half rings. Add carrots and onions to the soup. Add a little salt and season the broth to taste with any spices. Reduce heat and cover the pan with a lid. As soon as the vegetables are almost cooked, add green peas to the soup. Finely chop the greens with a knife, put them in the finished soup and remove the pan from the heat. After the soup has steeped, pour the dish into bowls and serve with a slice of toasted bread.

Recipe 3: Green Pea and Corn Soup

Incredibly delicious creamy soup with green peas and corn. The dish is great for everyday lunches and dinners. The soup also includes onions, coconut milk, mint and seasonings.

Required ingredients:

2 cups frozen green peas;
One and a half cups of frozen corn kernels;
1 glass of water;
1 onion;
1 can of coconut milk;
A bunch of fresh mint;
Half a lemon;
Salt;
Ground black pepper;
Olive meat - to taste.

Cooking method:

Place frozen peas and corn in a pan and set aside to defrost. Stew peas and corn in a small amount of water and olive oil. Cut the onion into thin rings and fry in a frying pan with vegetable oil. Fry the onion until golden and soft. Place the prepared onion in a saucepan with the corn and peas. Pour 2 cups of coconut milk and a glass of water into the pan. Bring the soup to a boil and remove the pan from the heat. Chop mint leaves and place in a saucepan. Squeeze the juice of half a lemon into the soup and season the dish with salt and pepper to taste. Then puree all the ingredients of the soup with green peas in a blender until smooth. Serve the soup in deep bowls with mint sprigs and green onion rings.

Recipe 4: Green Pea and Bean Soup

Very quick, tasty and healthy vegetable soup with green peas. The dish is prepared very easily using the most affordable ingredients. The soup contains beans, peas, tomatoes, leeks, garlic and pasta.

Required ingredients:

2 leeks;
2 stalks of celery;
Garlic – 2 cloves;
400 g canned tomatoes;
400 g canned white beans;
1.7 liters of chicken broth;
85 g pasta;
100 g each of frozen green peas and frozen green beans;
Olive oil – 30 ml;
1 tbsp. l. pesto;
Grated Parmesan cheese – 100 g.

Cooking method:

Drain the liquid from the beans, place in a colander and rinse the beans with water. Cut the tomatoes into small pieces. Chop the leeks and celery stalks. Finely chop the garlic with a knife. Pour oil and celery, onion and garlic into a thick saucepan. Simmer the vegetables for about 8 minutes until they become soft. Then put the tomatoes and beans into the pan, pour in the warm broth and add the pasta. Bring the soup to a boil and cook for about 5-6 minutes. Then add peas and green beans to the soup, add pestro sauce and mix everything thoroughly. Cook the green pea soup for a few more minutes until all the ingredients are ready. Season the soup to taste with pepper and salt. Serve hot soup with grated Parmesan.

Recipe 5: Green Pea and Date Soup

Incredibly delicious soup with green peas and dates. The dish also includes garlic, onion, mint, spinach and cashew nuts. The fair sex will especially like the dish.

Required ingredients:

Frozen green peas – 400 g;
Onion head;
2 cloves of garlic;
50 g mint;
4 dates;
Cashew nuts – 100 g;
1 lemon;
400 g spinach;
20 g green onions.

Cooking method:

Pour 1 liter of water into a saucepan and put on fire. Bring the water to a boil. Finely chop the garlic and place it in boiling water along with the green peas. Chop the mint leaves and finely chop the onion. Add mint and onion to the pan. After about 7 minutes, pour the soup into a bowl, add cashews, dates and puree the contents with a blender. Chop the spinach and add to the soup. Cut green onions into small rings. Serve the dish with a small amount of chopped green onions.

The most important thing in the process of preparing soup with green peas is to follow the correct sequence in laying out the ingredients. The main sequence of preparing soup with green peas is as follows: first, peeled and chopped potatoes are placed in boiling water, then fried vegetables (if used in the recipe, and only lastly - peas and greens. Frozen green peas do not require long cooking, so put it should be the last thing - especially for a canned product. The dish is seasoned last, since many spices lose their aroma and taste when exposed to prolonged boiling. Green peas go well with sweet peas, chili peppers, cloves and oregano. This is a dietary and healthy dish, but it is better to add fresh or frozen peas rather than canned ones. If fresh green peas are used to prepare the dish, you only need to cook the soup for a few minutes - this will preserve the bright and rich green color and aroma.

A good option for a light vegetable first course is soup with green peas and cabbage. Peas should be taken either fresh, just picked from the garden, or frozen. But again, you can harvest your harvest and freeze part of it, and dry part of it, so that you can later prepare pea soup with smoked meats, for example.

Soup with green peas can be vegetarian or with meat. It works well with chicken: it’s nourishing and tasty, there are few calories, and the soup itself turns out to be very “light” for your digestion.

Vegetarian soup recipe with green peas and cabbage

First to the list of ingredients. You will need 4 medium tubers of potatoes, a little rice - just 3 tablespoons, one vegetable each (onion, carrot). Of the main ingredients: cabbage (take white cabbage, although some may like soup with cauliflower) - about 300 grams, green peas (frozen) - 200 grams. For more flavor, you can take a glass of vegetable broth (for those who want just without meat, but not entirely vegetarian soup, you can take a glass of chicken broth). Now let's move on to the greens. Green onions, parsley, dill, bay leaves - all at your discretion. Don't forget about spices and salt, which you also need to take according to your taste.

Let's start cooking. Start by defrosting the main ingredient - green peas. Rice should be soaked after washing in cold water with salt. Then pour water into the pan where our vegetable soup will be prepared. Peel the potatoes thoroughly and cut into cubes. Place the chopped vegetables in a saucepan and let them cook. While the potatoes are cooking, begin preparing the remaining ingredients.

Onion also in cubes, only small ones. You will simmer it in a small amount of vegetable oil in a frying pan until it becomes transparent and soft. Peel the carrots, wash them thoroughly, and grate them. And then add it to the stewing onions in the frying pan. The carrots should become yellow and soft. Be careful not to burn the vegetables.

Are the potatoes boiling? Add soaked and rinsed rice. Stir. Cook the rice until half cooked, and then add the shredded cabbage. Mix everything well again. Has it boiled again? Add defrosted peas. When the peas are almost cooked, you can add the broth.

It’s worth cooking for another 10 minutes, and then you can add vegetables cooking in a frying pan. Keep it on medium heat for another 5 minutes, then you can add the herbs, all the spices and salt. If you add salt too early, the vegetables will cook much longer. And the rice will begin to absorb salt. The result will be a bland broth and over-salted vegetables and rice. Let it boil again and you can turn it off. But it’s still better to add dill and parsley as close as possible to the moment of removal from heat.

Serve the finished soup with green peas and cabbage with sour cream.

Recipe for chicken soup with green peas

Let's start with the necessary products. Since the soup is chicken, you will need half a chicken. Cabbage - 150 grams is enough, only 2 potatoes (but if you like it thicker, you can take a little more), an onion and a carrot. You can take canned peas (then take 1 can), or you can take frozen ones (but then be sure to defrost them first). However, it is worth understanding that there is practically no need to cook the canned one. It is already ready to eat. If you cook it for a long time, it will simply dissolve in the soup, leaving only the skins. Herbs, salt and spices are exclusively at your request.

Start by making chicken broth. The wings and back cook quite quickly. Don't let the broth boil. For the soup to be truly tasty and rich, the broth should be on the verge of boiling, but there should be no bursting bubbles. The broth should kind of simmer. Then both the meat and the liquid itself will be tasty. By the way, if you want to get flavor from the broth, pour cold water into the pan. If you want to get more flavor from the meat, sacrificing broth, pour hot water. Don't forget to remove the foam in time. Add the whole onion, following with the salt.

After about half an hour, you need to carefully fish out the meat and leave it to cool. You will then need to divide it into small portions. But the broth must be strained so that there are no small floating pieces of meat or foam left, which can spoil both the appearance and taste of the soup. Place the broth back on the stove. After dividing the meat into portions, put it back into the broth.

Immediately after the meat, send pre-peeled, washed and cut into cubes or cubes (as you prefer) potatoes. Don't forget about cabbage. Wash again and finely chop. And also after the meat and potatoes, add them to the broth. Again skim off any foam that forms.

Cut the carrots into strips. And after the soup boils, add it again. You need to keep it on the stove for another 10 minutes. If you took frozen peas, then you need to add them along with potatoes and cabbage. If you took canned, then the ideal time is now. Add liquid from the jar as well. This will make the taste of soup with green peas and cabbage even more delicate. Throw in some laurel. Keep it on a small fire for another 3 minutes, well, maximum 5. Then chopped greens. And turn it off immediately.