A simple soup with canned peas - a delicious thick soup, I usually cook it from leftover vegetables that need to be added somewhere. Quite often small portions of food remain in the refrigerator, of which, as they say, porridge cannot be cooked. For such cases, this recipe is suitable.
In the course will go any vegetables, except, perhaps, beets. White cabbage, cauliflower, broccoli, potatoes, zucchini - all these products are prepared for about one time. Their variety gave another name to the recipe - “Colorful Soup”. In the pot they are usually loaded together, and combines the tastes of green peas.
So, if in your supplies there is a jar of canned peas, then you can cook soup with canned peas for dinner in less than an hour.
See also our detailed recipe for homemade canned peas.
For a rich taste, you must first cook the vegetables - brown the onions with carrots and celery, then stew the cabbage. After that, throw potatoes and peas, pour all the products with broth. Pasta makes the first meal nourishing, you need only a small handful of pasta, which is added to the pan along with the potatoes.
- Cooking time: 40 minutes
- Servings: 6
Ingredients for canned pea soup:
- 1, 5 l of beef broth;
- 350 g canned peas;
- 100 g onions;
- 150 g carrots;
- 150 g celery;
- 150 g white cabbage;
- 100 g frozen broccoli;
- 150 potatoes;
- 50 g pasta;
- 1 pod of red chili;
- bay leaf, dried herbs (dill, parsley), salt, butter, vegetable oil.
A method of cooking soup with canned peas.
Passeur onions in a mixture of vegetable and butter until transparent.
Not everyone loves onions in the soup, but without it! Small culinary tricks will allow you to cook onions so that finicky eaters do not pay attention to him.
Add 2 tablespoons of water or broth with the oil. In the process of cooking, the moisture will evaporate, the onions will not burn, but will become transparent, tender and tasty.
As soon as the onion is ready, add fresh carrots, grated on a large grater, to the pan.
Celery stalks are chopped finely, put in a saucepan. Fry the vegetables for about 8 minutes so that the browning becomes quite soft.
Now we put chopped white cabbage and small broccoli florets. Close the pan, simmer the vegetables on a quiet fire for 10 minutes.
Then put the potatoes, cut into small cubes and pasta. Canned peas toss on a sieve, add to the rest of the ingredients.
Fill the contents of the pan with beef broth, add bay leaves and dried herbs to taste - thyme, dill, parsley or celery. For the fast menu, replace the beef broth mushroom.
Cook over low heat until cooked potatoes. It will take another 10 minutes. Ready to taste salt to taste.
We clean chilli peppers from partitions and seeds, cut them into small rings. In a soup bowl, pour a portion of hot soup, sprinkle with chili rings, serve to the table with a slice of fresh bread. Soup with canned peas ready. Enjoy your meal!