Thick pea soup without meat. Classic pea soup without meat - recipe

To prepare pea soup without meat, the recipe can be found on the Internet and in specialized literature on dietary nutrition. Cooking this dish correctly is not as difficult as it seems. The main thing is to choose good quality peas and cook them correctly for cooking, and everything else will work out by itself. Such food will certainly appeal to those who observe strict Orthodox fasts or abstain from meat for other reasons.

About the benefits of pea soup

Pea soup is one of the favorite dishes of Russian cuisine. It has been very popular since Soviet times. This first dish is included in the menu of canteens at enterprises, schools and kindergartens. This soup is prepared in cafes, restaurants and other catering establishments. It is especially useful to eat this dish in winter, in cold weather, because a hearty hot soup will not let you freeze and will help you quickly get enough.

However, the product prepared according to the classic recipe is quite high in calories and is not suitable for those on a strict diet. Because of this, many housewives do not like to cook pea soup, and it is completely in vain. It is enough just to remove the meat from the composition, and the dish will turn out light, delicate in taste and quick to prepare.

Girls who are losing weight can eat this pea soup at least every day, it will not add calories.

People still have a common stereotype that any dishes made from legumes cause flatulence and indigestion, which is why pea soup is often called “musical.” But this is only true if this dish is cooked with meat, since the combination of meat and legumes can actually lead to increased gas formation. You can eat a lean hot pea dish without any worries. The vegetables will be perfectly digested, and there will be no discomfort in the intestines. This applies not only to adults, but also to children.

Professional nutritionists believe that the lean version of the first legume is in no way inferior in nutritional value and taste to the classic meat version, because:

When the soup does not include meat, the subtle aroma of peas begins to be felt much brighter;
Vegetable puree soup turns out softer and more tender than meat soup; children and elderly people will eat it with pleasure;
Vegetable proteins, which the finished dish is rich in, unlike proteins of animal origin, do not cause rotting and fermentation processes in the body. On the contrary, vegetable protein and coarse fiber, which are contained in the ingredients of lean soup, help to effectively cleanse the body of waste and toxins;
A hearty hot soup will help you feel full all day and not resort to unhealthy snacks. If you cook the first one with smoked meats, the bright aroma of the meat sharply aggravates the appetite, and the person eats more than he really needs,

How to prepare a Lenten version of this dish

Some people don't like first courses made from peas because they create a feeling of heaviness in the stomach. Indeed, the combination of legumes with meat or smoked meats puts a certain strain on the stump and pancreas.

But, in order not to give up your favorite dish, you can prepare its dietary version. It will turn out no less tasty and will be much easier to digest. Meatless pea puree soup can be prepared either from purchased peas or from dried peas from your own garden plot.

To prepare lean soup you need:

Soak dry peas for about two and a half hours so that they swell and increase in size;
Peel and finely chop the onion;
Wash, peel, and grate carrots on a medium-sized grater;
Fry these ingredients in vegetable oil until a nice golden brown color, you can add a little garlic. Tomato paste is not suitable for pea soup;
Wash the peas, place them in boiling broth;
Add salt, two medium-sized bay leaves, two to three black peppercorns;
Bring to a boil, reduce heat to low, and cook peas until tender for about forty-five minutes. The foam that forms during cooking must be removed. To do this, you should use a special spoon with holes so that the fat is not removed along with the foam;
Remove the bay leaf, add the fry with the remaining oil, cook for eight to ten minutes;
If a lot of water has boiled away during cooking, liquid can be added;
Add dried herbs (dill or parsley), remove the pan from the heat, close the lid tightly and leave to steep for about ten minutes. After this, the dish can be poured into plates.

You can use fresh herbs instead of dried herbs. You can season the soup with sour cream or lean mayonnaise, but it will turn out delicious without additional dressing. The average cooking time is approximately one hour; peas should be soaked in advance.

How to cook soup with meat

To make lean pea soup in a slow cooker or in a regular saucepan, the housewife does not have to spend a lot of time cooking meat broth, and this is undoubtedly a big plus. Despite the simplicity and benefits of the Lenten recipe, many housewives still prefer the classic recipe for the first course of peas with meat and smoked meats. You can also use boiled sausage or sausages cut into slices for cooking.

Of course, it is best to prepare such food from pork purchased at the farmer's market, but in this case the broth will take quite a long time to cook. If the soup is intended for baby food, natural meat should be preferred. If the housewife wants to cook the first dish quickly and without hassle, you can get by with semi-finished meat products.

In order to make a meat version of the first course, you need:

Soak the peas using the same technology as for preparing lean soup;
Prepare frying of onions and grated carrots in the same way. The ingredients should be stirred constantly while frying. If the hostess did not pay attention, and dark brown burnt pieces of onions and carrots appeared, they must be carefully removed with a spoon, otherwise the soup will turn out bitter;
Boil peas and meat until tender;
Add peeled, washed and diced potatoes along with fried vegetables;
When the potatoes become soft, you can add salt, add any seasonings, fresh or dried herbs. Cilantro or purple basil work best in any meat soup, including pea soups. However, if the housewife plans to treat soup not only to her household, but also to her pet (cat or dog), she should refrain from spices, since pets cannot stand their smell.

It is best to choose pork belly or loin purchased from farmers at the agricultural market for the first course. High-quality meat should have a soft pink color. It is recommended to trim off the lard before preparing the meat broth, otherwise the soup will turn out too fatty; then you can salt it at home or prepare delicious cracklings.

If the dish is intended for baby food, it is best to do the following: when the meat is cooked, remove it from the pan, separate it from the bones and cut it into small pieces. Before serving, these pieces are placed in bowls with soup or placed in a pan. In this case, it will be convenient for children to eat, and they will not be able to choke on small bones. Also, with this method of serving, you won’t have to spit at the table and stack bones near the plate.

Features of design and presentation

Children often refuse to eat tasty and nutritious vegetable soup because it looks unappetizing. In order to solve this problem, it is enough just to decorate the finished dish in an original way. Also, sometimes children don’t like the puree-like consistency of the finished dish; in this case, you just need to add a little water. And the soup will become more liquid, similar to the usual version of vegetable soup.

While the soup is cooking, the housewife can prepare croutons from black or white bread for an appetizer. To do this you need:

After this, delicious croutons are served with the soup. They can be added to the first course immediately before serving or simply placed on a flat saucer next to the soup plate. Sometimes croutons are served in a large glass vase or plastic bowl, garnished with a branch of greenery.

How to choose quality peas

The first dish, prepared according to the simplest recipe, will turn out very tasty and nutritious if you choose good peas. When purchasing, you need to pay attention not only to how much packaged peas cost, but also to their appearance. If there is an unpleasant smell coming from the packaging, you will definitely not be able to cook a delicious soup. Most likely, the peas were stored in unsuitable conditions (for example, in conditions of high humidity0, and fungus appeared in them. The presence of gray spots on the surface of the peas also indicates mold.

Also, when choosing products for preparing lean pea soup according to any recipe, you need to consider:

Product expiration date;
Its color. Quality peas are yellow or tan in color, without a dark or gray coating;
Manufacturer. It is better to choose domestically produced products;
Appearance of peas. They should all be approximately the same size and shape.

Many housewives are afraid to cook pea soup because they consider this process very difficult. In fact, this is not true at all. The first pea dish is one of the easiest to prepare. You can choose any option, both lean and classic. Any soup will turn out tasty, nutritious and appetizing. You can eat this dish several times a week, for lunch. Pea soup is not recommended for dinner.

Attention, TODAY only!

Peas are very common in Russian cuisine and are also popular only in the Middle East. Since the Middle Ages, peas have been a very important product in the diet of our distant ancestors; pea soup and porridge, noodles and jelly were prepared from it, they were eaten raw and various pies were baked. The nutritional qualities and benefits of peas have always been appreciated, hence the wide variety of pea dishes. Pea soup without meat has become popular recently, as more and more people began to fast and monitor their diet.

Historical information. It is known from history that peas came to us from Ancient Egypt. It was originally known as a wild plant. Nowadays, the overall popularity of peas is not so high, but is actively welcomed by adherents of a healthy diet. Since proper nutrition and a healthy lifestyle are now at the peak of popularity.

Peas contain a lot of nutrients, natural substances - vitamins and carbohydrates, proteins and starches, minerals and fiber. And if peas contain valuable protein, this is its property and should be used in dishes where meat can be excluded, i.e. can be replaced perfectly.

It should also be noted that eating peas increases performance and adds energy; it is directly indicated for those who work in heavy physical work.

Peas are deservedly considered a record holder for their content:

With such a magical set, it doesn’t take much effort to understand all the benefits of peas for the health of any person.

Pea dishes are necessary in the diet of children and adolescents, since vitamins and microelements are especially important during the period of growth and development.

Recipe No. 1 Pea soup without meat

The most important thing for pea soup is the richness of the pea and potato broth; thanks to it, the prepared soup will be tasty without the presence of meat. There is one more important subtlety - this is vegetable broth, it is boiled with various vegetables, and various spices are added. They love it for its overall benefits and low calorie content of only about 60-65 kcal.

According to the recipe you need:

300g whole peas;
A few peas of allspice;
Several (5-6) potatoes;
4-5 bay leaves;
One small onion;
1/2 parsley root;
1/2 celery root;
Large clove of garlic;
1 medium carrot;
2 tablespoons of wheat flour;
1 tablespoon salt.

In the evening, soak the peas in cold water.
Boil vegetable broth in 2-3 liters of water - from onions, parsley, celery, the first half of a carrot, laurel and allspice. Bring to a boil and cook for half an hour over low heat.
The potatoes are cut into small cubes and at the same time the peas, washed after overnight soaking, are added to the vegetable broth. Bring to a boil, remove the foam and cook 20-25min.
Coarsely grate the onion and the second half of the carrots, fry them in oil in a frying pan, and at the end... 2-3 minutes until ready, you can add 1 tablespoon of tomato paste.
The flour is heated in a dry frying pan until it darkens slightly. 3-4 minutes. And then add it to the soup in small portions, stirring continuously.
We collect in a saucepan - potato and pea broth, overcooked vegetables, finely chopped garlic. Boil slowly for another 10 minutes, add salt and pepper to the soup and remove from heat.
Let the soup sit for a few minutes 20-25 , sprinkle with herbs and serve.
Eating pea soup is very tasty with croutons or croutons prepared in advance.
The pea soup recipe is recommended for everyone, and especially for those who are losing weight and reducing their weight - for diets.

Recipe No. 2 for pea soup without meat

The cooking time for different peas lasts from several minutes (green varieties) to one and a half hours (round, dried varieties). There are also different times for soaking - there are those who like to eat whole peas, while the other half likes exclusively boiled puree.

For the recipe you need:

Peas 500 grams;
One fresh tomato;
One onion;
One not small carrot;
3 medium cloves of garlic;
Vegetable oil 3-4 tablespoons;
One tablespoon of fresh ginger;
1 teaspoon turmeric;
Various fresh herbs;
Salt and pepper to taste.

If the peas are whole, fill them with cold water in the evening.
In the morning, rinse the peas and cook in 2 liters of water on low heat for an hour and a half, skimming off the foam and stirring occasionally.
Onions and carrots are grated coarsely, the tomato is cut finely, into cubes, without skin, squeeze the garlic through a garlic press.
In a frying pan with oil, overcook the soup by frying all the prepared vegetables. Ginger and turmeric are also added here. Recooking is ready when the carrots are done.
The last step in preparing pea soup is to combine the pea soup with the roast and boil for no more than 5 minutes.
Puree (grind) the hot soup with a blender, add the herbs, and simmer for just 1 minute until the soup with herbs boils.
Serve pea soup with sour cream, croutons or garlic breadcrumbs - all options are good.

Recipe No. 3 Dietary pea soup with mozzarella

The recipe for meatless pea soup with mozzarella is a wonderful option for a dietary dish; it takes just 30 minutes to prepare quickly and is ready for an easy dinner for the whole family.

Required by prescription:

Frozen green peas 500 grams;
One onion;
One liter of ready-made vegetable broth;
Vegetable oil 1 tablespoon;
Low-fat sour cream 50 ml;
Salt, pepper to taste;
Several mint leaves for decoration;
One small clove of garlic;
Mozzarella cheese about 50 grams.

The onion is finely chopped and fried in a frying pan in oil.
Take ready-made vegetable broth or cook it. Add defrosted peas, prepared onions, salt, pepper and nutmeg to the broth.
The pan boils for about 10 minutes- until the peas are completely ready.
Add sour cream and puree the soup with a blender until pureed.
Cut the cheese into small cubes, chop the garlic and add to the finished soup.
We serve soup with mint leaves in plates.

Recipe No. 4 Exotic pea soup with salmon

Pea soup without meat - general principles of preparation

Pea soup without meat is not only healthy, but also very tasty. And it doesn’t take much effort to prepare such a soup. All we need are dishes and necessary products.

From the dishes you need any enamel pan of suitable volume (liter capacity) in which the soup and frying pan will actually be cooked. Frying is done in it, and for certain types of pea soup, some ingredients are fried, for example, mushrooms or sausage. It is best to take a frying pan with a fairly thick bottom or a non-stick one.

In addition, you may need a blender to puree the finished dish.

Pea soup without meat is prepared using purified drinking water or vegetable broth prepared in advance. It is worth noting that the quality of water plays an important role in cooking.

The beans can be taken whole, chopped or crushed; this will only affect the cooking time and will not affect the taste in any way.

To speed up the cooking process, dried peas are soaked and only then placed in a hot broth or initially filled with cold water and left to cook.

To enhance the taste and nutritional value, you can add mushrooms (champignons), ripe tomatoes, vegetables, cream, sausage and even processed cheese to pea soup cooked without meat.

Season the dish with the spices specified in the recipe, or select according to your taste.

Mushroom pea soup without meat

Ingredients:

200 grams of split peas;

Potatoes – 2 small tubers;

One carrot;

Head of lettuce onion;

300 grams of champignons, fresh;

75 ml vegetable oil;

One laurel leaf;

Table salt, evaporated.

Cooking method:

1. Selected peas, rinse them well under the tap and soak in a large volume of cool water for 9–12 hours. The volume of liquid should be approximately three times that of beans. In warm weather, the water should be changed several times to prevent the peas from turning sour.

2. Rinse the soaked peas well in several waters and add two liters of filtered water and bring to a boil. Before boiling, the peas may stick to the bottom of the pan, so you need to stir them periodically, trying to reach the bottom of the pan with a spoon.

3. Carefully remove all the foam from the boiling pea broth with a slotted spoon and place the peeled onion into it. Reduce the heat and, stirring occasionally, cook the peas for half an hour, without letting the broth boil intensely.

4. Add potatoes, cut into one and a half centimeter cubes, and bring to a boil over high heat. After this, reduce the heat again and continue cooking.

5. Using a coarse grater, grate the carrots and place them in the pan, ten minutes after the potatoes.

6. Cut the champignons, washed with water, into small slices along the mushrooms. In a thick-walled frying pan, heat one and a half tablespoons. tablespoons of oil and place the champignons in it and cook on medium heat until lightly browned.

7. Remove the onion from the soup, salt the soup itself and add the fried mushrooms. Continue cooking, focusing on the softness of the potatoes.

Tomato pea soup without meat with prunes and apples

Ingredients:

A glass of peas, preferably crushed;

Four ripe tomatoes;

Two small sour apples;

Two onions;

100 gr. prunes (pitted);

50 ml olive or frozen sunflower oil;

Cinnamon to taste.

Cooking method:

1. Pour crushed, washed peas with cold drinking water and leave in it for forty minutes, drain the water, and rinse the beans well again.

2. Place a two-liter saucepan filled one-third full with cold water over high heat. When the water is well heated, but not yet boiling, put the washed peas in it, stir, and bring to a boil. Next, reduce the heat to almost a minimum so that the water does not boil intensely, and cook until completely softened.

3. In a small amount of vegetable oil (a tablespoon), sauté the onion, chopped into small pieces, until golden brown and set aside for a while.

4. Cut the prunes into thin strips, and cut the apples with the peel, but without the core, into centimeter cubes. Cut out the stem of the tomato and chop it into cubes, just like apples.

5. Place the chopped apples, tomatoes and prunes into the soup being prepared on the stove. Add fried onions. Bring the soup quickly to a boil and then simmer on low heat for another 10 minutes.

6. Salt, taking a sample, add cinnamon and remove the pan from the heat.

Meatless pea soup with potatoes and cauliflower florets

Ingredients:

A glass of split peas;

Medium carrot;

Two potato tubers;

200 gr. juicy cauliflower;

Butter 60 grams;

Hand-crushed black pepper, turmeric.

Cooking method:

1. Place pre-soaked and thoroughly washed peas on the fire to cook until softened. Pour water into the pan with peas so that it covers it by only 3.5 cm.

2. To prevent the peas from sticking to the bottom of the pan at the beginning of cooking, boil quickly, trying to stir them as often as possible, reduce the heat and continue cooking until tender.

3. Make sure there is always enough water in the pan. If the peas boil over while cooking, don’t be afraid to add boiled water.

4. When the peas are sufficiently boiled, pour in one and a half liters of hot boiled water and wait until everything boils again.

5. In a boiling pea broth, place medium-sized cubes of carrots with potatoes, cauliflower divided into small inflorescences. Before adding cabbage, soak it in slightly salted water for a quarter of an hour.

6. Add slightly thawed butter, turmeric - literally on the edge of a knife, black, freshly prepared pepper.

7. Cook pea soup over low heat until the vegetables are cooked. Salt should not be added until the vegetables are half cooked.

Lean pea soup without meat

Ingredients:

600 grams of peas;

Large head of white onion;

A bunch of dill with parsley;

Ground coriander;

Three small cloves of garlic;

To taste – pepper, adjika.

Cooking method:

1. Pour washed peas with filtered water in a ratio of one to three. You will need approximately 1.8 liters. water, maybe a little more, up to two liters.

2. Place the pan with the peas over high heat and let it boil. Place the onion, chopped into small slices (you can also use a whole onion), into the boiling broth, lower the heat and continue cooking until the beans are pureed.

3. During the cooking process, constantly stir the contents of the pan, making sure that the peas not only do not stick to the bottom at the very beginning, but also do not burn later.

4. If necessary, add boiled, hot water only.

5. When the peas turn into puree, add chopped (pressed or chopped) garlic, spices and adjika to your taste. Add salt, season with chopped herbs and simmer over low heat (lowest heat) for no more than a minute.

Creamy pea soup without meat

Ingredients:

Green peas – 300 grams (can be frozen);

22% natural cream – 200 ml;

90 grams (3 tbsp) white flour;

Lard – 20 grams;

Table salt, curry.

Cooking method:

1. Place green peas in boiling water and cook them after boiling the liquid again over low heat until tender. Frozen peas do not need to be thawed before adding.

2. Melt the lard in a frying pan and fry the flour on it until it becomes soft and creamy.

3. Add cream to the flour, stir thoroughly and heat well, no more than two minutes. When mixing flour with cream, try not to let it clump together. If this does happen, grind the mixture through a sieve.

4. Add the prepared creamy mixture to the broth of the cooked peas, salt the soup and add curry to your taste.

5. Whip the contents of the pan with a blender into puree and warm it up a little.

Creamy pea soup without meat with green peas

Ingredients:

1 cup peas (crushed);

Green peas – 200 grams;

Potatoes – 4 pcs.;

Two small carrots;

Medium bulb;

Garlic clove;

15% cream – 150 ml;

One hundred gram processed cheese;

50 ml light soy sauce;

Paprika, khmeli-suneli, curry, pepper - everything to taste;

Fine table salt;

A teaspoon of 72% butter.

Cooking method:

1. Rinse the crushed peas, place them in a saucepan for cooking soup and add two liters of liquid (vegetable broth, filtered water), and bring to a boil over high heat.

2. When the liquid in the pan begins to boil, remove all the foam and continue cooking on low heat.

3. In a separate container, boil frozen green peas until soft.

4. Cut carrots (1 pc.) into rings or half rings, potatoes into cubes of any size. As soon as the peas begin to soften, but do not have time to completely boil, add carrots and potatoes to them.

5. Pour two tablespoons into a small frying pan. spoons of butter (you can mix lean with butter) and, after heating well, brown and dry the onion in it. Add a second, finely grated carrot to the onion and, stirring constantly, fry for another four minutes.

6. When the potatoes and carrots have softened, transfer the fried vegetables to the soup. Add finely grated processed cheese and well-heated cream. If you pour the cream in cold, it may curdle.

7. Add soy sauce, add all the spices, butter and salt to your taste.

8. Puree the soup with a blender into a homogeneous puree. Place boiled green peas in it, add dill and boil.

9. Remove from heat and let pea soup sit for ten minutes.

Lean pea soup without meat with sausage

Ingredients:

Split peas - one and a half cups;

Two ripe tomatoes;

Two onions;

Carrots – 2 pcs.;

Sweet pepper – 2 pcs.;

350 grams of smoked sausage, “Servelat”;

Spices, pepper (black) to taste.

Cooking method:

1. Make a vegetable broth from one carrot, onion and tomatoes. For the specified amount of vegetables, take 1.8 liters. drinking purified water. The preparation time for the decoction is 20–30 minutes.

2. When the broth is ready, remove the vegetables, add the pre-soaked peas and cook over low heat until the beans are cooked through.

3. Lightly fry finely chopped onion (one head) in vegetable oil, then add finely grated carrots and smoked sausage cut into strips. After three minutes, add finely chopped bell pepper to the fryer and simmer, covered, for 10 minutes.

4. During stewing, do not forget to stir the frying, otherwise it will burn.

5. Add the roasted vegetables to the boiled peas, add spices and stir well. Test before adding salt, as the sausage will release its salt into the soup.

6. Turn off the heat and let the dish stand for a quarter of an hour.

Pea soup without meat - tricks and useful tips

The cooking time for dried peas depends not only on its type. To make the peas boil faster, it is advisable to soak them in cold water in advance. It is optimal to do this in the evening.

It happens that the peas seem to have been well soaked and chosen correctly, but no matter how much you cook, they still do not soften. Poor quality water is the cause of this problem. Water for both soaking and cooking should be taken only filtered, or preferably purchased bottled.

Many experienced housewives cook pea soup without meat using carbonated table water. The peas cook almost instantly.

Be sure to fry mushrooms and sausage added to pea soup. The taste of the dish will be more intense.

At the end of cooking or when serving, add chopped dill to the dish. This is not only useful, dill will help the intestines easily digest the soup and there will be no problems for which many of us are wary of pea soup.

There are a lot of recipes for making pea soups. Most often they are prepared with smoked meats or rich meat broths. But there are also simplified options - soups prepared without meat, the so-called lean ones. They are prepared very easily, from a minimal food set. Thanks to the peas, the soup turns out nourishing and rich. Therefore, if for some reason you are going to prepare a lean first course, use the classic recipe for pea soup without meat (that is, this one).

Prepare the required set of ingredients.

Rinse the peas well with cold water and soak for 1 hour. Then drain the water, place the peas in a saucepan of suitable size and fill with clean water. Place on the fire and bring to a boil. A lot of foam forms on the surface, remove it with a slotted spoon or spoon. Cook the peas over low heat until soft, about 50 minutes, the time will depend on the variety and quality of the product.

While the peas are cooking, peel and wash the vegetables. Cut the onion into cubes, grate the carrots.

Cut the potatoes into cubes or medium-sized cubes.

Fry the onions and carrots in vegetable oil until golden brown, stirring occasionally.

Add the potatoes to the pan with the peas and cook until tender, about 10-15 minutes. Salt and pepper to taste.

Add fried vegetables.

After 5 minutes, add the bay leaf and finely chopped dill to the pan. Boil for 1-2 minutes and remove the pan from the heat.

A very tasty classic pea soup without meat is ready. Pour it into serving bowls and serve hot.

Bon appetit!

I suggest trying a lean recipe for pea soup without meat. Despite the simplicity of preparation, many avoid preparing this dish because they do not know how to cook pea soup so that the peas are softened. After all, cereals should be soft and chew well, but this is not always possible to achieve.

Lean pea soup recipe

Ingredients

1 cup of peas (pot size 300 ml)
4 medium sized potatoes
1 carrot
1 onion
1 tbsp. vegetable oil
bay leaf
clove of garlic
2-3 sprigs of parsley
Ground black pepper
1.8 liters vegetable broth or water.

How to cook peas so that they are softened

There are no secrets to cooking cereals, there are only rules that must be followed if you want the peas in the soup to boil well:

When purchasing, pay attention to what kind of cereal you are buying. Dried peas can be whole, shelled, or split. Whole dry peas can be boiled only with preliminary soaking of the cereal. Split peas cook without any problems and soaking in 40 minutes.
It is recommended to soak whole grains for at least 4 hours. To speed up the process of boiling such peas, it is recommended to add 0.5 tsp to the water when soaking. soda Before cooking, do not forget to drain the soda water and rinse the peas.
It is recommended to rinse any cereal, both dry and soaked, in 2-3 waters before cooking. Wash the peas until the water running off is relatively clear.
In order for the peas in the soup to be thoroughly boiled, they must be cooked for at least 30 minutes before adding the remaining ingredients.
When using, you don’t have to wait for the peas to boil into porridge; you can help them turn into puree using a blender. But even in this case, the peas should be soft and easy to chew.

How to cook pea soup

Pour water into the pan and bring the liquid to a boil. Place pre-washed peas in boiling water. If you use whole beans, be sure to soak them. Boil the peas for 30-40 minutes over low heat.

Once the peas have softened a little, add the diced potatoes to the pan. If the water has boiled away, add the required amount of boiling water.

Grate the washed and peeled carrots on a coarse grater, cut the onion into checkers. Fry the vegetables in oil for a few minutes.

Transfer them to a pot of pea soup. Add salt, ground black pepper and cook until the potatoes are ready.

Let's taste the pea soup, is there enough salt? If necessary, add more salt. Chop the garlic clove and parsley leaves. In this recipe, many spices are added to lean pea soup at the end of cooking. Place bay leaf, garlic and chopped parsley into the pan. Cover the dish with a lid and remove it from the heat.