Green Peas Soup
This green peas soup recipe is perfect for fall! With lots of veggies and just four steps, you will have hearty and healthy peas soup.
Servings: 8
Calories: 121kcal
Equipment
- Dutch oven
- measuring cups and spoons
Ingredients
- 1 large onion
- 2 tablespoon canola oil
- 2 large carrots
- 1 parsnip
- 1.1 lb frozen green peas
- 14 cups water
- 5 teaspoon Vegeta seasoning
- ½ teaspoon salt
- 1 teaspoon dry parsley leaves
- ⅓ cup Acini De Pepe pasta
- 1 tablespoon fresh parsley leaves
Instructions
- In a large pot, add oil and diced onion and sauté for 5 minutes on medium-high heat.
- Add sliced carrots and parsnip and 2 cups of water and sauté for 5 minutes.
- Add peas, Vegeta, salt, and dry parsley leaves and 11 cups of water. Bring to boil and then reduce the heat and simmer for 45 minutes with lid slightly ajar. Mix occasionally.
- Add pasta and simmer for 15 minutes. Mix occasionally. Add fresh parsley leaves towards the end. Enjoy!
Notes
- Use a large pot. I used a 7 QT Dutch oven.
- Substitute canola oil for any oil of your preference.
- Substitute pasta for orzo or any other small to medium-sized pasta.
Nutrition
Serving: 1g | Calories: 121kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 891mg | Potassium: 297mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3068IU | Vitamin C: 31mg | Calcium: 44mg | Iron: 1mg