How to cook pea soup without meat recipe. Cooking pea soup without meat: a filling meal without extra calories

The first step is to prepare the peas.

You can find peas that are sold whole or in halves. To quickly prepare soup, we need the second option. In this case, simply double the amount of peas you use regularly.

Pour the peas into any bowl and pour boiling water over them. Cover the top with a plate or lid and leave for literally 10-15 minutes.

Due to the fact that we do not have whole peas, it will swell and become soft very quickly.

While the peas are cooking, move on to the next ingredients. Peel the potatoes and cut them into small pieces. Of course, to make it look more beautiful in soup, you can cut it into cubes, but this immediately costs time. So I just hold the potato with one hand and use a knife to cut off small pieces with the other.

Then I immediately add peas to the pan, but without water, drain it. I fill it all with water from the filter - 1.5 l - and put it on gas.

Grate the carrots on a large grater and cut the onion into pieces. Add literally 1 tbsp to the frying pan. l. unrefined oil and fry (4 minutes) until golden brown. Immediately add to soup

We move on to one of the main ingredients - meat. In stores you can find small packaged sticks of smoked meat. For pea soup, I really like pork with fat.

Firstly, it is very cheap, and secondly, smoked lard gives an incredibly tasty fat. And even if you don’t put spices in the soup, it will turn out very tasty. As a last resort, you can crumble a piece of carbonate.

I also cut the pork into small pieces and add it to the soup after boiling. At the same time I add herbs, salt and spices. I cook for another 5 minutes and turn off the gas.

Quick pea soup is ready, and mind you, without soaking the peas. Write down the recipe and prepare delicious pea soup in 30 minutes.

We leave it to steep for a few more minutes, but if you are hungry, you can serve it right away.

So, today we will learn how to cook lean pea soup. First let's talk about the ingredients. What do we need?

• Dry whole peas - 0.3 kilograms;
• One small carrot;
• 4-5 potatoes;
• Two medium sized onions;
• Sweet peas;
• Half a glass of flour;
• Two cloves of garlic;
• Salt, other spices you like;
• Crackers or croutons (for puree soup).

But before you go to the kitchen and put a pot on the stove, let's talk more about this dish. Undoubtedly, the most famous of the pea soups is smoked pea soup, but this does not exclude the possibility of other equally tasty variations. Soup with smoked meats is quite fatty and high in calories, which is not very attractive for those who are watching their figure, and the calorie content of lean pea soup is low, which allows you to include it in your diet even during a diet.

This dish is also suitable for lovers of pea soups during Lent, because even at this time you want to eat tasty food. Maybe even vegetarians will like this soup, because its recipe contains no animal proteins, but it is still very nutritious, because legumes, which include peas, are considered the best source of vegetable protein.

Soup preparation steps

So, let's find out how to make Lenten pea soup.

The secret of delicious meatless pea soup is in the broth obtained from peas and potatoes; it is this that will make the taste of your dish unique. First you need to soak dry peas for 10-12 hours in cold water, then rinse them and let the water drain. At this time, pour water into the pan, bring to a boil and put in one whole onion, carrots (not all!), cut into cubes, as well as sweet peas and bay leaves, set aside for 10-15 minutes.

After that, cut the potatoes into cubes and, pay attention, fry the flour! Yes, yes, you need to pour flour into a frying pan and heat it so that it changes its color a little (about 4-5 minutes), this will add piquancy to your soup. Next, put the potatoes, peas and flour in the pan, let it all cook for another 10-15 minutes.

Next, use the remaining carrots and onions to make a vegetable fry. It is necessary to grate the carrots on a coarse grater, finely chop the onions and fry them in vegetable oil until the onions become transparent. All this needs to be added to the soup, gradually stirring, and let the dish cook for another 20 minutes.

Now add the garlic that has been passed through a press. After this, add salt and pepper (don’t overdo it!), sprinkle with herbs and let the soup brew. Our pea soup is ready! It is usually served hot, but there is also a cold version, read about it below.

It's easier to cook in a slow cooker!

Recently, multicookers have become increasingly popular due to their ease of use. Using the same recipe, anyone, even a novice housewife, can prepare lean pea soup in a slow cooker. Without wasting a lot of time, you can please your family with a delicious and healthy soup.

You can also make lean pea soup puree. To do this, the dish is passed through a blender before serving. If you do not adhere to Lent, but simply decide to try Lenten soup, you can add sour cream to the puree soup, this will give it a unique soft taste. The puree soup can be served chilled; this is especially pleasant in the summer heat.

You can also make croutons or croutons to go with the puree soup. Fry the bread in vegetable oil and add a sprig of rosemary, you will be amazed by the aroma! Rosemary harmonizes amazingly with pureed pea soup. Well, you can simply dry the bread in the oven and then rinse it with oil, you will get delicious croutons, and besides, unlike croutons, they require less labor.

You can simply experiment with the spices. Savory, oregano, thyme, marjoram, rosemary, various types of pepper are best suited - this list is limited only by the scope of your imagination, you can even try adding citrus fruits, but, frankly, this is not for everyone. All cuisines in the world are made by experimenters, don’t be afraid to experiment and you will definitely succeed!

We hope you enjoyed this recipe and will definitely add it to your cookbook. Remember that preparing a lean version of pea soup is not so difficult, if only you had the desire and a good attitude! We wish you success!

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.

During the spring fast, many people are looking for recipes for hearty and tasty dishes that would help the body cope with a lack of vitamins, and there are such options. One of the most popular first treats is pea soup without meat; with skill and skill, you can easily prepare a delicious dish that will become one of your favorites.

Many people think that preparing delicious pea soup without meat is unrealistic, since there is no good fat and a feeling of fullness, but even with vegetable broth, with the right seasonings, you get an amazing dish.

1. For a rich taste of the broth, you need to boil chopped onions, carrots, tomatoes, with garlic, herbs and spices for half an hour.
2. Sprinkle the soup with grated cheese for a different taste and thick consistency.
3. For satiety, meat can be replaced with smoked sausage, mackerel, and chopped garlic croutons.
4. By adding mashed pumpkin, apples or zucchini, pea soup without meat will acquire an unusual taste.

Classic pea soup without meat - recipe

The simplest option is to cook without meat, with a minimum of effort and maximum results. The main thing is to prepare high-quality vegetable broth, it is made with different vegetables, then you will get a rich and nutritious dish. Peas need to be soaked in cold water overnight.

Ingredients:

• peas - 300 g;
• pepper - 5 pcs.;
• potatoes - 5 pcs.;
• bay leaf - 4 pcs.;
• onion - 1 pc.;
• parsley - 1 bunch;
• celery - 1 bunch;
• garlic - 1 clove;
• carrots - 1 pc.;
• flour - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• tomato paste - 1 tbsp. l.

Preparation

1. Cook broth from onions, herbs, carrots and spices.
2. Chop the potatoes and add with the soaked peas.
3. Remove the foam and cook for 25 minutes.
4. Grate onions and carrots and fry with tomato paste.
5. Heat the flour for a couple of minutes and add to the soup.
6. Add vegetables, garlic and flour.
7. Cook pea soup without meat for 10 minutes, sprinkle with herbs.

Lenten delicious pea soup is a nutritious and light dish; there are many recipes, with different ingredients. If you don’t have time to soak, you can use crushed or split peas; they boil much faster. It is better to add garlic to the finished soup and let it brew.

Ingredients:

• peas - 200 g;
• potatoes - 4 pcs.;
• carrots - 2 pcs.;
• oil - 3 tbsp. l.;
• turmeric - 1 tsp;
• bay leaf - 2 pcs.;
• dried red pepper - 1 pc.;
• garlic - 1 clove;
• water - 2.5 l.

Preparation

1. Place peas and bay leaves in boiling water and add salt.
2. Cook until the peas are soft, skimming off the foam.
3. Chop the potatoes and carrots.
4. Add to soup along with turmeric and oil.
5. Fry the pepper, pour over.
6. Remove the bay leaf and boil for 5 minutes.

An equivalent substitute for meat would be lean pea soup with mushrooms. Beans are not inferior in the amount of protein, and mushrooms add an incomparable aroma. The more ingredients, the thicker the soup; boil the peas until smooth. It is better to use dry mushrooms, after soaking them for 2 hours in cold water.

Ingredients:

• water - 2.5 l;
• peas - 1 tbsp.;
• mushrooms - 100 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• potatoes - 300 g;
• bay leaf - 2 pcs.

Preparation

1. Boil the peas until tender.
2. Soak the mushrooms, squeeze, chop and fry.
3. Sauté onions and carrots.
4. Cut the potatoes, add with mushrooms, cook until tender.
5. Season the pea mushroom soup without meat with roast and herbs.

To prevent the peas from turning sour, they should be soaked only in cold water for 5-8 hours, the kernels should swell by half. For chopped beans, 20 minutes is enough. Strain the water, rinse the peas, and cook for 30 to 90 minutes. To make it boil faster, add a little oil. For variety, you can make lean pea soup.

Ingredients:

• peas - 500 g;
• tomato - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 3 cloves;
• ginger - 1 tbsp. l.;
• turmeric - 1 tsp;
• greens - 1 bunch;
• water - 2 l.

Preparation

1. Boil the peas, skimming off the foam, for 1.5 hours.
2. Chop the onion, tomato and carrot, crush the garlic and fry.
3. Add ginger and turmeric and stir.
4. Add to soup and simmer for 5 minutes.
5. Grind in a blender, bring to a boil again, add the greens.

Cooking pea soup without meat has its own secrets, which create the original taste. Salt the dish 5 minutes before it is ready; without salt, the peas will boil faster. A much healthier recipe without potatoes, which contains a lot of starch, which causes excess weight. Nice recipe with eggs.

Ingredients:

• water - 2 l.;
• peas - 200 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• eggs - 3 pcs.

Preparation

1. Soak the peas for half an hour and cook until tender.
2. Chop onions and carrots, fry, add to broth.
3. Cook for 20 minutes, add seasonings and herbs.
4. Beat the eggs and fry on both sides.
5. Roll it up, cut it into strips, and place it a couple of minutes before it’s ready.

A simple pea soup without meat will turn out delicious if you boil the beans thoroughly. You only need to fill them with cold water to swell, but only add boiling water to the soup. The bay leaf must be removed after cooking, otherwise the food will taste bitter. Tomato paste will give the dish a rich color.

Ingredients:

• peas - 200 g;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• red onion - 1 pc.;
• garlic - 1 tooth;
• parsley, dill - 1 bunch;
• tomato paste - 2 tbsp. l.;
• bay leaf - 2 pcs.;
• water - 2.5 l.

Preparation

1. Soak the peas and boil until soft.
2. Add potatoes.
3. Chop onion, carrots and garlic, fry with tomato.
4. Transfer to soup, add salt and boil for 5 minutes.
5. Pea tomato soup without meat is sprinkled with a mix of greens.

Pea soup without meat in a slow cooker

A recipe for delicious pea soup without meat was also invented for a slow cooker. You still need to soak the legumes, but the broth does not boil away if you choose the right mode, and there is no need to skim the foam when cooking this way. Sausage cheese, Chili sauce and ground nutmeg will add an original flavor to the treat.

Ingredients:

• peas - 200 g;
• cheese - 100 g;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• water - 2 l;
• soy sauce - 3 tbsp. l.;
• turmeric - 1 tsp;
• chili pepper - 0.5 tsp;
• nutmeg - 0.5 tsp;
• greens - 1 bunch.

Preparation

1. Soak the peas, drain the water.
2. Cut potatoes and cheese.
3. Fry chopped onions and carrots.
4. Place everything in a bowl, fill with water.
5. Add soy sauce and spices.
6. Lenten pea soup is prepared in a slow cooker for 1.5 hours.

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!