Simple pea soup recipe without meat. Lean pea soup: no meat recipe

I suggest trying a lean recipe for meatless pea soup. Despite the simplicity of preparation, many people avoid preparing this dish because they do not know how to cook pea soup to boil the peas. After all, the cereal should be soft and chew well, and this is not always achieved.

Lean Pea Soup Recipe

Ingredients

• 1 cup peas (dish capacity 300 ml)
• 4 medium 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 of vegetable broth or water.

How to boil peas to make them boil

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

1. When buying, pay attention to what kind of cereal you buy. Dried peas can be whole and shelled, split. Whole dry peas can be boiled, only with preliminary soaking of the cereals. Split peas are boiled without problems and soaking in 40 minutes.
2. It is recommended to soak whole grains for at least 4 hours. To speed up the process of boiling such peas into water when soaking, it is recommended to add 0.5 tsp. soda. Remember to drain the soda water and rinse the peas before cooking.
3. Any cereal, both dry and soaked, is recommended to be washed in 2-3 waters before cooking. Wash the peas until the running water is relatively clear.
4. In order for the peas in the soup to boil well, they must be boiled for at least 30 minutes before adding the rest of the ingredients.
5. When using, you do not have to wait for the peas to boil into porridge, you can help it turn into mashed potatoes using a blender. Even so, the peas should be soft and easy to chew.

How to cook pea soup

Pour water into a saucepan or bring the liquid to a boil. Put in boiling water, pre-washed peas. If using whole grains, be sure to soak them. Boil peas for 30-40 minutes over low heat.

Once the peas are slightly boiled, add the diced potatoes to the pan. If the water has boiled away, add the required amount of boiling water.

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

We put them in a pot of pea soup. Add salt, ground black pepper and cook until the potatoes are cooked.

We taste pea soup, is there enough salt? Add salt if necessary. Grind a clove of garlic and parsley leaves. In this recipe, many spices are added to the lean pea soup at the end of cooking. Put bay leaf, garlic and chopped parsley in a saucepan. We close the dishes with a lid and remove it from the heat.

The soup should be allowed to stand for 10-15 minutes in order for the spices to give their taste and aroma to the broth. It is this technique that will help us get a very tasty meat-free pea soup.

Before pouring the soup into plates, stir it several times with a ladle - peas tend to settle to the bottom of the dish. Remember this feature when heating the soup - if you do not stir it in the process, there is a possibility that the boiled peas that have settled to the bottom will start to burn.

Pea soup without meat, the recipe for which, and more than one, we will consider later in our article, can be no worse than its classic counterpart, cooked according to all the canons of the genre, on aromatic smoked ribs. Of course, as they say, you can't fool your stomach with grass, nevertheless, but who said that peas would float alone in hot water in such a dish? Not at all. There are many recipes for making lean (and not so) pea soups, they contain a wide variety of ingredients, in addition, perhaps some cook them without meat, not because they are fasting or are convinced vegetarians, but simply because of the lack of it. Well, it doesn't matter. You can cook it with sausage - it will also turn out to be a good dish, by and large. Or with mushrooms. However, why lead unnecessary conversations? Better to get to practice. So let's start cooking. So, no meat pea soup. The first recipe.

The easiest option

If we decided to give up meat, this does not mean at all that we will make our dish simply on water. Not at all. We will cook our pea soup in broth. Only on vegetable. And for its preparation, in boiling water, put two carrots, one onion, a juicy tomato, herbs, garlic, and your favorite spices, cut into large pieces. And in another saucepan, boil the peas at this time. By the way, to make the process go faster, many housewives soak it beforehand. Some for the night, and some for at least a couple of hours. So, it will be ready in thirty minutes, as for the peas, then here you will have to follow it yourself. The main thing is that when you see that it is almost ready, you need to combine it with the broth, after removing the vegetables from the latter, and add three or four finely chopped potatoes. 15 minutes before readiness, you need to introduce frying into the soup (grated carrots + chopped onions, fried in oil). And when the time comes to turn off the heat under the pan, add a few very finely chopped cloves of garlic to our simple pea soup and cover the dishes with a lid. Let it brew. And you can serve it with croutons, somewhere in half an hour. This is how the most common pea recipe is cooked, which, as you can see, is incredibly simple.

Now let's complicate the composition of the dish.

Cooking soup with vegetables

To do this, you will need to arm yourself with a glass of peas, two potatoes, one carrot, an onion, several tablespoons of sour cream, butter (you need 50 grams, no more), cauliflower (300 grams will be enough). Plus, prepare spices, your favorite herbs.

As we already mentioned, before preparing the pea soup, so that the main ingredient is boiled faster, you must first soak it. Which is what we did. And now it remains only to drain the water from it, rinse it, and then put it to boil. We prepare vegetables. We cut carrots, onions, potatoes, disassemble the cabbage into (after all, we have a cauliflower) inflorescences. When we see that the peas are almost ready, we add all our vegetable platter and oil to it. Plus spices. Cook until tender. Season with sour cream before serving.

Peas and cheese are a great combination

The ingredients for this soup are almost the same as in the previous version, only we exclude sour cream and cauliflower, but add dried celery and a hundred grams of cheese, and be sure to smoked. The currently very popular pigtail cheese is best suited for these purposes. We also cook in the same way. And at the very end we add spices, celery and "pigtail". Attention: salt during cooking is not recommended, because the cheese itself will give the required taste to the soup. And if it seems to someone that there is not enough salt, you can add the required amount of "white death" directly to your own plate.

Pea puree soup

Recipes for making pureed soups from a wide variety of ingredients are extremely popular today. The hero of our review, peas, was no exception. By the way, by and large, all soups from it are prepared in almost the same way, as you might have noticed. The only difference is in the components. The same can be said about such a dish as pea puree soup. The recipes for its preparation do not shine with a special variety, but the main difference from ordinary pea soup is that at the end of cooking, all the ingredients are ground with a blender. However, if you take a potato of the appropriate variety, which falls apart in the blink of an eye, and even boil the peas to a state of porridge, then no newfangled devices will be needed. It is quite possible to get by with a spoon, turning it into a ready-made soup into this most coveted puree.

So, perhaps, we will not focus on the ingredients and the actual cooking process, but simply give advice. If you want a puree soup - choose any recipe you like, cook the pea soup, and then either send it to the food processor or stir it with a blender.

And we'd better move on to a more interesting question.

Pea soup with sausage

The sausage, of course, is not meat, nevertheless it is not cauliflower. So those who have skimmed the previous recipes with almost disgust can revive. The dish promises to be tasty and, of course, no longer dietary. But those who have already rushed frantically to count calories can also relax. Let, of course, they will have to taste the "unhealthy" sausage, but peas, which have long been considered a valuable source of much-needed vegetable protein, will also get into their stomachs. So, as they say, we kill two birds with one stone - and we will please ourselves, beloved, and we will benefit.

Ingredients

To prepare such a soup, you will need:

• One and a half glasses of dry peas.
• Three hundred grams of smoked (required!) Sausage.
• Two sweet red peppers (the color is more for contrast with the peas, most likely).
• Seasonings (choose yourself).

How to cook

We will cook the peas in the same way as in the previous cases.

You can't think of anything new here. As for the rest of the ingredients, they should be fried in the following sequence: first the chopped onion, then the grated carrot is added to it, then the chopped main product - the sausage, and then the pepper. All this assortment must be extinguished over a very low (and certainly covered) heat for ten minutes. Well, then add to the peas, season with spices. Salting is again not recommended, the sausage, as in the case of cheese, contains this ingredient in sufficient quantities.

By the way, instead of smoked sausages, you can take boiled sausages. It will work out pretty well too. Or, for example, the same sausages. What is more important if the soup is prepared with the expectation that children will eat it. Only choose sausages of high quality. You should not add to the dish what is left after the holiday. But the rest of the field of activity for experiments is quite extensive. Finally, we would like to offer another rather interesting option.

Peas with mushrooms

As you may have noticed, it is still a very democratic dish - meatless pea soup. The recipe for its preparation allows you to interchange components as the hostess likes. So we suggest adding mushrooms to it. They may well replace meat, and due to their introduction, the dish will not only acquire a truly amazing taste, but will also support the body, exhausted, say, by fasting.

As for the mushrooms, you can take any, even the same mushrooms. But it is best to use dried ones. And preferably white. Firstly, they will give an amazing aroma, and secondly, their taste is already very good.

As for cooking, everything is similar to the process that was described in the simplest version of pea soup. The only thing you should pay attention to is that if you took dry mushrooms, then they also need to be soaked. Then rinse, cut and cook not separately, but necessarily together with the peas. If your mushrooms are simple, then you need to first cook them, and then fry them with vegetables. That's all the wisdom.

And finally

Naturally, many would like to know how pea soup will affect the state of their figure. By and large, there is no particular need to count calories in it. As you know, the nutritional value of any dish depends entirely on the ingredients it contains. Our soup is no exception. And as for its simplest version, you can safely absorb such a meal, on the scales. One serving of this soup will only have 87 kcal. Unless, of course, your first course plates are not very deep. However, with such a low calorie content, you can eat a couple of servings. There won't be any harm. Neither the figure nor the body. So cook and eat your meals with pleasure. Even if they are dietary.

Bon Appetit!

To make meatless pea soup, the recipe can be found online and in specialized dietary literature. Preparing 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.

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 course 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 the hearty hot soup will keep you from freezing and will help you to feel full quickly.

However, the product prepared according to the classic recipe has a rather high calorie content and is not suitable for those who are 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 to be light, tender in taste and quick to prepare.

Losing weight girls can eat such a pea soup at least every day, this will not add calories.

There is still a widespread stereotype among the people that any legume dishes cause flatulence and indigestion, therefore 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 really lead to increased gas production. You can eat a lean hot pea dish without any fear. Vegetables will be perfectly absorbed, 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 meat is not included in the soup, the delicate aroma of peas begins to be felt much brighter;
• Vegetable puree soup turns out to be softer and more tender than meat soup, it will be eaten with pleasure by children and the elderly;
• Vegetable proteins, which are rich in the finished dish, unlike proteins of animal origin, do not cause rotting and fermentation processes in the body. In contrast, vegetable protein and coarse fiber found in ingredients lean soup, contribute to the effective cleansing of the body of toxins and toxins;
• Hearty hot soup will help you feel full all day and avoid eating unhealthy snacks. If you cook the first one with smoked meats, the bright aroma of meat sharply sharpens the appetite, and the person eats more than he really needs,

How to make a lean version of this dish

Some people don't like pea first courses because they make the stomach feel heavy. 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 to be no less tasty and will be much easier to digest. Meatless pea puree soup can be prepared from both purchased peas and dried peas from your own garden plot.

To make 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 onions;
• Wash, peel, grate medium-sized carrots;
• Fry these ingredients in vegetable oil until a pleasant golden brown color, you can add a little garlic. Tomato paste is not suitable for pea soup;
• Rinse the peas, place them in a boiling broth;
• Add salt, two medium 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, use a special spoon with holes so as not to remove fat 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 heat, close the lid tightly and leave to infuse for about ten minutes. After that, the dish can be poured into plates.

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

How to make meat soup

To make lean pea soup in a slow cooker or in a regular saucepan, the hostess 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 lean recipe, many housewives still prefer classic recipe the first course of peas with meat and smoked meats. You can also take boiled sausage or sliced ​​sausages for cooking.

Of course, it is best to cook such food from pork purchased from the agricultural market, but in this case, the broth will take a long time to cook. If the soup is intended for baby food, natural meat should be preferred. If the hostess wants to cook the first one 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 must:

• Soak peas using the same technology as for making lean soup;
• Prepare the roast in the same way from onions and grated carrots. Stir the ingredients constantly during the roasting. If the hostess overlooked, and dark brown burnt pieces of onions and carrots appeared, they must be carefully removed with a spoon, otherwise the soup will turn out to be bitter;
• Boil peas and meat until tender;
• Add peeled, washed and chopped potatoes with vegetable fry;
• When the potatoes become soft, you can salt, add any seasonings, fresh or dried herbs. Any meat soups including peas, cilantro or purple basil are best. However, if the hostess plans to treat soup not only to household members, but also to a pet (cat or dog), you should refrain from spices, since pets do not tolerate their smell.

It is best to choose for the preparation of the first course pork belly or pork loin bought at the agricultural market from farmers. Quality meat should have a pale pink color. It is recommended to trim the bacon before preparing the meat broth, otherwise the soup will turn out to be too fat; then it can be salted at home or delicious cracklings can be prepared.

If the dish is intended for baby food, it is best to proceed as follows: when the meat is cooked, remove it from the pan, separate from the bones and cut into small pieces. These pieces are placed in soup bowls or in a saucepan before serving. 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 at the table, you do not have to spit and fold bones near the plate.

Features of registration and presentation

Children often refuse to eat tasty and nutritious vegetable soup because it looks unappetizing. In order to solve this problem, you just need to decorate the finished dish in an original way. Also, children sometimes do not like the mashed 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 hostess can prepare black or black croutons for a snack. white bread... This requires:

After that, delicious croutons are served with the soup. They can be added to the first course just before serving, or simply laid out 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 herbs.

How to choose quality peas

The first dish, cooked by yourself simple recipe, it will turn out to be very tasty and nutritious if you choose good peas. When buying, you need to pay attention not only to how much the packaged peas cost, but also to their appearance... If the packaging emits an unpleasant odor, cook tasty soup it will definitely not work. Most likely, the peas were stored in unsuitable conditions (for example, in conditions of high humidity0, and a fungus appeared in it. Mildew is also indicated by the presence of gray spots on the surface of the peas.

Also, when choosing products for making lean pea soup according to any recipe, you must take into account:

• Expiration date of the goods;
• Its color. Quality peas are yellow or yellowish brown in color, without dark or gray bloom;
• Manufacturer. It is better to choose domestically produced products;
• The appearance of the peas. They should all be roughly the same size and shape.

Many housewives are afraid to cook pea soup because they find this process very difficult. In fact, this is not at all the case. 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 delicious, nutritious and appetizing. You can eat such a dish several times a week for lunch. Pea soup is not recommended for dinner.

Attention, only TODAY!

Meatless pea soup is one of the most satisfying, rich and budget soups you can think of. A bright, rich taste, a simple set of products plus an elementary cooking process make it almost the most desirable soup for both the hostess and the eaters. And with the onset of cold weather, pea soup is simply irreplaceable!

And the lack of meat in this recipe does not make it any less tasty or satisfying. Quite the opposite! Condiments and spices will help to magically transform the soup from simple into fabulously aromatic and simply awesomely delicious. They more than compensate for the lack of meat. The rest of the cooking process is probably familiar to you, and is unlikely to cause any questions and difficulties. Hearty, aromatic and very, very tasty!

Ingredients

• split peas - 200 g;
• carrots - 1 medium;
• onion - 1 medium;
• tomato (optional) - 1 small;
• potatoes - 3-4 small tubers;
• salt to taste;
• ground turmeric and paprika, dried herbs - pinch at a time;
• other spices and herbs - to taste and if desired;
• vegetable oil- 30 ml;
• bay leaf - 1-2 pcs.;
• water to the desired thickness of the soup.

Preparation

The first step is to prepare the peas for the soup. We wash it, then fill it with cool water so that the water level is at least a couple of centimeters higher. Leave the bowl with soaked peas for at least 3-4 hours, if possible, leave it overnight.

As soon as the peas have swollen from the water and increased in size, rinse them thoroughly under running water, throwing them in a colander.

Meanwhile, we put water on the soup. Pour it into a saucepan, add some salt, bring to a boil and add washed peas into it.

When cooking, be sure to remove the resulting foam.

We leave the peas to cook with a half-closed lid on average or slightly more than average (but not at the maximum) heating of the stove for about 15-20 minutes. If you want the peas to boil more, cook them for 10 minutes longer. In this case, the soup will acquire a more puree, creamy consistency.

During this time, we begin to prepare vegetables for soup. Peel potatoes, carrots, onions. The tomato is just mine, there is no need to remove the skin from it.

Potatoes will go to soup, the rest of the vegetables - for refueling. We cut the potatoes into cubes, the size is at your discretion.

Cut the onion and tomato into small cubes. Grind the carrots using a coarse grater. Basically, if there is no tomato, you can replace it with 1 tbsp. l. thick tomato paste. Or completely exclude the tomato component from frying, limiting yourself to only a standard set - onions and carrots. In this case, the broth of the soup will turn out to be lighter.

When the peas have boiled off the allotted time, add potatoes to the soup. Cover the lid again and cook the soup until the potatoes are cooked.

Now frying. It can be done in parallel with boiling potatoes. Pour vegetable oil into the pan, let it warm up and pour spices and seasonings directly into the oil. I recommend adding ground paprika and turmeric - they go well with peas and add spice to the soup. The rest of the spices and spices are up to your taste. We warm up the spices for a minute or two, it is not necessary longer, otherwise they will burn.

Then we throw vegetables prepared for overcooking to them. We close the lid and fry the vegetables until soft, stirring occasionally, so that nothing is burnt.

When the potatoes are ready, load the overcooking into the pea soup. We also throw a bay leaf there (one - if large, two - if the leaves are small). If the soup is too thick, you can dilute it with boiling water to the desired thickness.

Bring the soup to a boil one more time - and remove from the stove. Ready!

Serving such a meatless pea soup is incredibly delicious with garlic croutons. This great dish in post.

Cooking tips:

• It will be very tasty pea puree soup... To do this, simply grind the soup with a blender at the end of cooking.
• Top with pea soup can be grated with grated cheese, parmesan is perfect.
• Use fresh parsley or dill.
• If you cook pea soup without meat and beat it with a blender, then vegetables such as pumpkin, zucchini, broccoli, and cauliflower will help diversify the taste.

The first step is to prepare the peas.

You can find peas, which are sold whole and in halves. To quickly cook soup, we need exactly the second option. Simply in this case, double the amount of peas that you use constantly.

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

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

While the peas are coming up, move on to the next ingredients. Peel and cut the potatoes 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 cut small pieces with the other knife.

Then immediately add the 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.

Rub the carrots on a large grater, and cut the onion into pieces. We add literally 1 tbsp to the pan. l. unrefined oil and fry (4 minutes) until golden brown. Put it in soup immediately

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

Firstly, it is very cheap, and secondly, smoked bacon gives an incredibly tasty broth. And even if you do not put spices in the soup, it will turn out to be very tasty. In extreme cases, you can crumble a piece of carbonate.

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