A Pea Soup that uses frozen green peas instead of split peas so that it’s ready before you believe possible. And it’s beyond delicious too!
Since back in July I’ve been sharing quick homemade soup recipes with you. The idea is that these are all ready in under 15 minutes, start to finish. While I never wrote this to you, it was always in my head to try to tackle as many standard soup recipes as I could. I mean, it’s great if you can make a bunch of homemade soups quickly but if you can’t do a Chicken Noodle or a Cream of Mushroom then it’s not really that useful, is it?
But one that I thought would be impossible was Split Pea Soup. I couldn’t imagine ever getting those dried split peas to cook quickly since their usual cooking time is around 30 minutes. No way, no shape, no how!
Here’s a Video Showing How To Make This Quick Pea Soup:
Making Soup With Frozen Peas
But then I remembered how much my family loves soup made from frozen green peas. I did a version here on COOKtheSTORY awhile ago and those of you who made it back then sent me some great feedback. It’s so simple for something so delicious. You get frozen green peas, heat them, add some other flavors and puree. For that version the other flavors were basil, lemon, olive oil, and Parmesan cheese.
The flavors I chose for today’s pea soup are the classic ones you find in split pea soup: ham and bay leaf. Together with some chicken broth and all those peas, it tasted amazingly like that old standard but with a fresher brighter flavor. And it was done much more quickly.
Using An Immersion Blender
As usual when I share a SOUPin15 recipe with you I also have a tip to give you for making delicious soups quickly. Today’s SouperTip is the immersion blender. I don’t usually tell you that you need a particular piece of equipment. And you don’t *need* this one to make this recipe. But it does make things quicker and easier.
Instead of having to transfer the soup to the blender in batches, blend each batch and transfer that to a separate pot or bowl while you wait for subsequent batches to be pureed, you just leave it all in the pot, insert the immersion blender and puree to your heart’s content. So easy. (In the case of today’s soup, part of it is heated in the microwave in a large bowl. The immersion blender is then used inside of that bowl. Same idea though).
Print
Quick Green Pea Soup with Ham
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4–5 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
DESCRIPTION
All the flavors of pea soup in a fraction of the time! This soup uses frozen green peas instead of split peas to come together quickly.
To make this soup in 15 minutes, first read through the recipe. As you read, gather together everything you’ll need including all ingredients, pots, pans and tools. This is so that everything will be within easy reach. Note though that you do not need to prep any ingredients. All prep is described in the instructions section and is included in the 15 minutes. See you in 15!
Yield: 7 cups
Ingredients
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 cup carrot matchsticks (sometimes sold as shredded carrots)
- 1 small onion
- 7 oz. smoked ham
- 32 oz. frozen green peas
- 2 cloves garlic
- 3 cups low or no-sodium chicken broth plus more to thin out the soup, if desired
- 1/2 tsp. salt
- 1/4 tsp. dry thyme leaves
- 1/8 tsp. black pepper
Instructions
- In a large pot or Dutch oven warm the olive oil and butter over medium-high heat. Roughly chop the carrot matchsticks and add them to the pot. Cover the pot.
- Chop the onion and add it to the pot. Stir and cover.
- Finely chop the ham. Add it. Stir and cover. Reduce heat to medium.
- Put the frozen peas into a large microwave-safe bowl. Heat on high for 4 minutes. Stir. Heat for 2 more minutes. They should be hot.
- While the peas are heating, mince the garlic cloves and add them to the pot. Cook for 30 seconds and then pour in the chicken broth along with the salt, thyme and black pepper. Stir and cover. Increase heat to high and bring the broth up to a boil. Reduce heat to a simmer.
- Once the broth is simmering and the peas are hot, use a ladle and scoop some broth over the peas. Use an immersion blender to puree the pea mixture until it’s mushy. (You can alternately do this in batches in a blender). Put the lid back on the pot and let the broth simmer until the carrots are tender.
- Transfer the mushy peas into the broth and stir. Heat through. If you like your soup thinner, add more broth.
ERICH MOELLER says
I used this recipe and it was good, but i’ll never use your site again. I had to keep turning off ads so I could see your recipe. Also the screen kept jumping up and down so I would have to scroll up and down to get back to where I was.
Christine Pittman says
I’m sorry to hear that, Erich. There shouldn’t be any ads covering the recipe or screen jumping, so I’ll look into that. Thank you for the feedback.
Don DeFrisco says
Just saw recipe fro frozen peas, pea soup. Looks like it’s all there, will give it a try
Christine Pittman says
Hope you enjoyed, Don!
Kim says
It’s a few days after Christmas, I have a leftover ham bone and two open bags of frozen peas, still waiting for my sister to send me my grandmothers split pea soup recipe here I am first time ever making this.
I improvised a bit, used the instant pot to get the bone broth and ham off the bone 10 minutes. In the meantime tossed carrot, onion and celery in a food processor and cooked the peas in microwave and followed the rest of the instructions. I can’t believe I didn’t do this sooner :0
★★★★★
Christine Pittman says
That’s great, Kim! So happy it worked well for you.
Garrison says
@Jeff, I would think it could be missing the seasoning of the ham into the broth. I have to admit I have not made this recipe but am definitely not new to cooking. Don’t ask me to bake anything like cakes, etc. but I can do most other things and… well back to the comment. Cooked ham, is that right from the package or actually cooked somehow while doing the other things? I have found fatty ham best. Especially for the Corn Chowder using frozen corn, frozen Obrien potatoes, and a milk/cream base. Much like a white Oyster Stew. That is my guess.
★★★★
Jeff says
Don’t you just hate spell-check sometimes…. Hairy should read hearty … Lol
Jeff says
It was ok. Soup is bright green but the flavor lacked a little something. Not sure what exactly. I’m trying to simmer it
a bit longerr in the hope that will give it a harrier flavor.
Christine Pittman says
Thanks for your feedback, Jeff. If you make any adjustments to the recipe, please share!
Ann-Marie Blaney says
OMG! I never comment on anything but this is amazing! Why on earth would anyone ever use spit peas again. I have made many versions of split pea, and this was by far the best. I ground a clove of garlic in each batch of peas I blended, as well as sautéing the initial garlic. Otherwise I followed it as it is written. Thanks!
Christine Pittman says
Ann-Marie, Isn’t it great? I only use green peas in pea soup now. Much quicker and so bright-tasting. Thank you for your kind comment!
plasterers bristol says
This sounds really delicious. thanks for sharing this. :-)
Simon
Christine Pittman says
Thanks! If you try it, let me know what you think. It’s definitely a favorite around here!
Yum Goggle says
Hi there from YG. Thank you for your submission and please keep these 30 minutes or less coming – we love them and so do our readers!
Carrie @ poet in the pantry says
It’s so vibrant! Beautiful soup!
Liz @ The Lemon Bowl says
This is so gorgeous and vibrant!
The Food Hunter says
all of a sudden I’m craving soup :)
Sharon (Nut Free Wok) says
I love frozen peas, they are so easy to use so I’ll have ingredients on hand to make your beautiful soup anytime! Thanks for the recipe!