There’s nothing better than soup on a cold winter’s day. Especially when it’s a tasty, rich soup – like this delicious pea soup.

One thing is for sure, this soup is definitely not lacking in the flavour department! This is mostly thanks to the bacon, but the herbs also deserve a mention.

One of my favourite things about this soup is the slight kick from the jalapenos. This is quite a rare thing to find in a pea soup, but I think that the addition works wonders! Of course, if you are very heat sensitive, you may disagree!

Jalapeno or not, this soup is a winner. It’s not only delicious, but quick and easy to make as well! 

How to Make this Pea Soup

Start off by frying the bacon over medium heat. You don’t need to add any oil, because bacon is already very fatty in itself.

Next, add the chopped celery, sliced leeks, and diced onion. Fry for ten minutes, or until the onion is soft, and the bacon is starting to go crispy. Now, stir in the garlic. I like to add the garlic last, as it tends to burn quite easily.

Add in the chicken stock, rinsed green split peas, black pepper, chopped jalapenos, origanum leaves and thyme leaves. I recommend removing the stalks of the herbs before adding them so you don’t have to worry about fishing them out laster.

Cover the pot, and let the soup simmer for about 20 minutes.

Next, add in the diced carrot and the spinach leaves. A little hidden veg never hurt anybody! 

Add boiling water until you reach your desired consistency. If you aren’t sure about how much to add, don’t worry, you can always add more later on!

Simmer the soup on the lowest heat for 45-60 minutes, or until the peas and carrots are completely mushy.

Blitz the soup with a stick blender (or in a stand blender) until you reach your desired smoothness. I left mine quite chunky, but I think it actually is better smooth!

Serving & Storing

I, like any sane human, love a good old slice of fresh bread with my soup. It also serves as a great mop at the end, to make sure you devour every last drop!

This soup is very good with a small splash of cream as well.

Soup stores extraordinarily well. You can make a big batch now, and pop it into the freezer to defrost and reheat another time. You can also keep it for a few days in the fridge.

Print Recipe

Pea Soup

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Light Meal

Serves: 6-8

Prep Time: 10 minutes – Cooking Time: 1 hour 30 minutes – Total Time: 1 hour 40 minutes

This pea soup is definitely not lacking in the flavour department. An easy soup that is perfect for those cold winter days.

Ingredients

• 1 (200g) packet rindless streaky bacon, diced
• 2 sticks celery, chopped
• 3 small leeks, sliced
• 1 red onion, chopped
• 1 large garlic clove, crushed
• 4 cups chicken stock
• 1 cup green split peas, rinsed
• 1 tsp black pepper
• 2 jalapenos, chopped
• 4 sprigs origanum
• 4 sprigs thyme
• 2 carrots, diced
• 10 spinach leaves, stalks removed
• 2 cups boiling water

Instructions

1

Fry the bacon for about 5 minutes over medium heat. There is no need to add oil, as the bacon will cook in its own fat.

2

Add the celery, leeks, and onion. Fry for an additional ten minutes, or until the onion is soft, and the bacon is starting to go crispy. Stir in the garlic.

3

Add in the chicken stock, green split peas, black pepper, chopped jalapenos, and the origanum and thyme (with the stalks removed). Cover and let simmer for about 20 minutes.

4

Add in the diced carrot and spinach leaves. Add boiling water until you reach your desired consistency. You can always add more later on. Simmer on the lowest heat for 45-60 minutes, or until the peas and carrots are mushy.

5

Blitz the soup with a stick blender until you reach your desired smoothness. I left mine quite chunky.

Notes

Serve with a drizzle of cream and a slice of fresh bread. Stores well in the fridge and freezer.

If you’re interested in trying out another rich, warming meal, you should give this vegetable pasta bake a go!