Canned pea soup. Delicious and healthy soup in a hurry

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual exotic fruits. In this article, I will talk about five different cherry tomatoes that have the sweetest fruits of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods, combined with spicy fried chicken and mushrooms, you get a very nutritious snack that is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a spark, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or a private house, this is not so easy to do. Of course, every experienced gardener has his own proven way of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

The task of indoor plants in the house is to decorate the house with its appearance, to create a special atmosphere of comfort. For this we are ready to take care of them regularly. Care is not only watering on time, although this is also important. It is necessary to create other conditions: suitable lighting, humidity and air temperature, make the correct and timely transplant. For experienced flower growers, there is nothing supernatural in this. But beginners often face certain difficulties.

Delicate chicken breast cutlets with champignons are easy to prepare according to this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast, this is not so! Chicken meat contains practically no fat, which is why it is dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesome tasty cutlets that both children and adults will like. In the mushroom season, try adding forest mushrooms to the minced meat.

A beautiful garden that blooms throughout the season is unimaginable without perennials. These flowers do not require such attention as annuals, are frost-resistant, and only sometimes need a little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article, we suggest recalling the most beautiful and unpretentious perennial flowers.

All gardeners strive to get fresh, environmentally friendly and fragrant vegetables from the garden. Relatives happily accept homemade dishes from their potatoes, tomatoes and salads. But there is a way to showcase your culinary prowess to even greater effect. To do this, it is worth trying to grow a few fragrant plants that will give your dishes new tastes and aromas. What greens in the garden can be considered the best from the point of view of a culinary specialist?

Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.

Graceful perfection of radiant white flowers on tall stalks and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. In some, eucharis bloom and delight completely effortlessly, in others for many years they do not release more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

Kefir Pizza Pancakes are delicious pancakes with mushrooms, olives and mortadella that are easy to make in less than half an hour. There is not always time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza are a great idea for a quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on an urban balcony or kitchen window sill. There are advantages here compared to growing outdoors: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables almost all year round.

We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

Thanks to the efforts of breeders, the assortment of coniferous perennials has recently been replenished with a number of unusual varieties with yellow needles. It seems that the most original ideas that landscape designers have so far failed to bring to life were just waiting in the wings. And from all this variety of yellow-coniferous plants, you can always choose the species and varieties that are best suited for the site. We will tell about the most interesting of them in the article.

Chocolate truffles with whiskey - homemade dark chocolate truffles. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips on the sidelines, these sweets are not for kids. Truffles are made with different fillings, stuffed with nuts, candied fruits or dried fruits. Roll in biscuit, sand or nut crumbs. You can make a whole box of assorted homemade sweets based on this recipe!

For the full functioning of the digestive tract, you need to eat liquid meals daily. Every housewife faces a difficult task: what to cook to surprise her household? Why not make soup with canned green peas? We are happy to share with you the best of his recipes.

Culinary Secrets

It is easy to prepare a light, tasty and mouth-watering soup with canned green peas. The main thing is to choose the right peas. Going to the store, you should first study a few tips for choosing this product:

• Canned peas should not be runny. If you hear juice splashing in a jar, it means that the manufacturer simply saved on the amount of product.
• Quality peas should have a rich green or even olive hue. If you see that the peas have a brownish color, it means that they were frozen and repeatedly processed.
• Give preference to products from trusted manufacturers. Doubt about the right choice? Buy fresh frozen food. Of course, there are much fewer useful properties in it, but you can see its state with the naked eye.

After you have chosen canned green peas, let's talk about the little tricks for preparing a delicious first course with this product:

• Pea soup can be made dietary and water-based.
• If you want the first dish to be high-calorie and moderately nutritious, cook the soup in meat broth.
• Be sure to add browned vegetables to the soup.
• To taste, green peas are in perfect harmony with fresh tomatoes and mushrooms.
• Before adding canned peas to the soup, be sure to put it in a colander to get rid of excess liquid.
• Peas must be added to the soup at the end of its cooking, otherwise it may simply fall apart and lose its original appearance.
• If you are preparing soup puree, then to give the dish the desired consistency, add melted butter and beat the soup thoroughly with a blender.

Adding Summer Color to Pea Soup

In a hot season, few of us want to stand at the stove or eat a hot first course, especially if it is too high in calories. You can cook a delicious and at the same time low-calorie soup with canned peas with the addition of cauliflower. A step-by-step recipe with a photo will help you easily cook such a soup. Believe me, your household will certainly ask for more.

Compound:

• cauliflower - 1 head;
• 5-6 pcs. potatoes;
• 1 carrot;
• 1 onion;
• 150 g canned green peas;
• greenery;
• salt and a mixture of peppers;
• 2-3 tbsp. l. vegetable refined oil.

Cooking:

Gourmet Soup: Chef's Exclusive Recipe

If you don't want to spend time boiling peas, then you can make pea soup from canned green peas in minutes. We use chicken broth as the base. You can choose any parts of the chicken carcass, but most often the housewives prefer legs or wings. To please a gourmet or picky household, cook soup with canned green peas and an egg. A boiled chopped egg will give the soup an unusual taste.

Compound:

• 0.5 kg of chicken meat;
• 1 carrot;
• 6-7 pcs. potatoes;
• 4 things. boiled chicken eggs;
• 1 can of canned green peas;
• 1 onion;
• salt and seasonings - to taste.

Cooking:

Choosing a course for dietary nutrition

Many people are skeptical about the dietary diet and mistakenly believe that such a menu is very monotonous. If you have the desire and free time, you can cook various dietary dishes, and one of them is canned green pea soup. Canned peas, if desired, you can replace with a freshly frozen product.

Compound:

• 0.8 kg of canned peas;
• 2 garlic heads;
• 1 st. l. chopped cumin;
• 1 onion;
• 1000 ml vegetable broth;
• 2 tbsp. l. vegetable refined oil;
• skimmed cream to taste.

Cooking:

Unusual taste is obtained pea soup with the addition of mint leaves. As already mentioned, canned green peas are in perfect harmony with fresh tomatoes. If desired, boiled pumpkin pulp, zucchini, beans and meat fillets can be added to the soup. Legumes contain a huge amount of plant proteins, so this soup will also be very useful. Bon appetit!

Green pea soup has an unusually delicate taste - canned, fresh, frozen! Prepare soup puree with cream or mint.

Peas give a slightly perceptible sweetness, in combination with sour tomato puree, vegetable fried and chicken meat, it turns out very tasty and unusual. The soup is hearty, thick, with a pleasant aroma of garlic and at the same time it is prepared simply and quickly.

Following our step-by-step recipe with photo, you will see that the green canned green soup is boiled in broth. But there are other options - you can cook it with meat, meatballs or cook lean. If you decide to cook lean, then in addition to vegetables, add a couple of tablespoons of rice cereal to the soup, the soup will turn out to be more satisfying and thicker.

• chicken meat on the bone (wings, skeleton, drumsticks) - 400 gr;
• potatoes - 3 pcs;
• water - 2.5 liters;
• carrots - 1 pc;
• canned peas - 0.5 cans (without liquid);
• onion - 1 pc;
• garlic cloves - 3 pieces (to taste);
• vegetable oil - 3 tbsp. spoons;
• tomato sauce - 3 tbsp. spoons;
• salt - to taste;
• fresh herbs, sour cream - for serving.

For chicken broth, take the skeleton (chicken carcass without breast, legs and wings) and two wings. Pour cold water, wait until the boil begins and immediately remove the foam with a slotted spoon. As the foam appears, we continue to collect it. Then add salt, cover loosely with a lid and cook the broth for 40-45 minutes. The soup will be seasoned with vegetable fried with tomato, so the transparency of the broth is not important. But, of course, a strong boil is not necessary. We filter the finished broth, choose the meat.

Ten minutes before the broth is ready, clean and cut all the vegetables. Potatoes in strips, carrots in cubes or cubes, onion cut into smaller cubes.

We lower the potatoes into the strained broth, bring to a boil again and leave to cook over low heat.

As soon as the potatoes boil, heat the pan with oil and fry the onion with carrots until soft. After about five minutes, add the tomato sauce (or pour in the mashed tomatoes along with the juice).

Fry the vegetable dressing over low heat. When roasted, the tomato will show a sweet and sour taste, the soup will turn out bright, rich.

Add the contents of the pan along with the oil and tomato to the boiling soup. Cook for five minutes until all vegetables are cooked.

We recline canned peas in a sieve or colander. Add to soup when vegetables are ready. Let it boil, cook for three minutes at a low boil. We try for salt, perhaps after adding the peas you will need to salt the soup (the peas will give a slightly sweet aftertaste).

We return the wings and meat removed from the bones to the soup. You can add any fresh or frozen herbs if you like. Leave the soup for a few minutes to boil and turn off.

We lay out the hot soup in portioned tureens or deep plates and serve. You can add sour cream or grate a clove of garlic. Bon appetit!

Recipe 2: soup with canned green peas

The soup is light, you can't call it ordinary. Very tasty.

• Broth (vegetable, chicken or meat, can be from a cube)
• Sour cream - 2 tbsp. l.
• Leek (stem, white part only) - 1 pc.
• Green peas (canned - 1 can) - 300 g
• Butter - 1 tbsp. l.

Cut the leek stalk into thin rings and fry in butter in a saucepan with a thick bottom.

Add 200 g green peas.

Add broth. I like it better when I use meat or chicken, but I always cook low-fat broth, from a lot of water and a small amount of meat. The program talked about the broth from the cube. I don't eat them and don't recommend them to anyone.

Cook for 10-15 minutes.

Then strain the soup.

Beat the onion with peas with a mixer until a puree mass.

Pour the strained broth into the saucepan. Add 2 tbsp. l. sour cream, mix, add 100 g of green peas, put on fire to warm up. All! You can eat.

Recipe 3: soup with canned green peas and an egg

The soup can be made with chicken or meat broth, but I prefer a light vegetable version. I use a slow cooker, but on a regular stove it turns out no worse, though a little longer in time.

• onion - 1 pc;
• carrots - 1 pc;
• potatoes - 2 pcs;
• Bulgarian pepper - half;
• canned peas - 1 can;
• chicken eggs - 3 pcs;
• salt - to taste;
• vegetable oil - 2 tbsp;
• greens - to taste

Finely chop one medium onion and fry in vegetable oil in a multicooker bowl.

I add coarsely grated carrots.

Half a bell pepper. Fry for a few minutes, stirring occasionally.

In the meantime, I cut a couple of potatoes into strips and also send them to the multicooker bowl.

Now it's the turn of the jar of canned peas along with the juice. Peas are better to take soft and slightly sweet, the soup will turn out more tender.

I add water, I get half a five-liter bowl of a soup multicooker. Salt to taste and select the "Soup" mode. In the finished soup I put greens and three hard-boiled eggs grated on a fine grater.

The soup turns out to be very rich, slightly thick and satisfying, and canned peas and boiled eggs give an unusual taste.

Recipe 4: Green Pea Soup (Step by Step)

I want to share with you a delicious and interesting recipe for green pea soup puree. A great option for a child or connoisseurs of mashed soups. A great combination of cream, peas and celery.

• Potatoes 2 pieces
• Green peas 400 grams (frozen)
• Salt to taste
• Cream 200 ml - 20%
• Sederey leaf 2 petioles
• White onion 1 piece
• Butter 2 tbsp. spoons
• Chicken stock 1 liter

Put the chicken broth on the fire and bring to a boil.

Peel potatoes and cut into small cubes.

Peel the white onion and cut into small half rings.

Heat the butter in a frying pan and fry the onion until golden brown.

At this time, cut the celery into thin strips.

Add celery to the fried onions and fry for 3 minutes.

Add chopped potatoes to the boiling broth and cook for 6-7 minutes.

Next, add the fried onions and celery to the potatoes.

In the same pan, in the remaining butter, fry the peas for 10 minutes until `semi-soft`.

Pour half the peas into the broth, cook for another 3 minutes, add salt and freshly ground black pepper.

Using a blender, grind all the components of the soup into a homogeneous mass.

Then add the cream and the remaining whole peas, bring to a boil and pour into bowls. Decorate soup puree with heavy cream and green peas. All is ready.

Very tasty creamy soup, delicate texture and creamy taste, I recommend trying it.

Recipe 5: Frozen Green Pea Soup

Having prepared creamy green pea soup with cream, you will feel that the taste of this bean in the soup is revealed unusually and in its own way.

The soup has the most delicate texture with a pleasant, barely noticeable aroma of fresh spring peas. Cream is perfect for dressing, giving the soup an even more delicate taste. The dish takes only about 25 minutes to prepare. It is best to cook it at one time, as the warmed soup will not be as tasty.

• 400 ml water or vegetable broth (if you want thicker soup, then use a little less water)
• 190 g green peas (frozen or fresh)
• 1 medium potato
• 2 shallots (if not, you can use leeks)
• 30 g butter
• 30 g cream
• salt, pepper to taste

Finely chopped shallots, fry in butter for about three minutes over low heat.

We shift the fried onions into the pan, where we will cook the soup. We put the diced potatoes there, pour water or broth and cook for about 15 minutes.

Then pour the green peas into the pan and cook for about 7-10 minutes. It is advisable not to cook longer than this time so that the peas do not lose their beautiful color and do not boil.

Next, grind everything with a blender. The chef suggests then straining the soup through a sieve, but since I crushed everything very much with a blender, I skipped this step. You can do as the chef advises to make the soup even more tender.

Then add warm cream to the soup and mix.

The soup is ready! Can be served at the table.

Recipe 6: Green Pea Soup with Cheese

Green peas are a real delicacy for adults and children. It is nutritious and useful. It contains not only vegetable protein, but also quite a lot of fiber. Like all legumes, it is rich in folic acid and B vitamins. Peas are also valuable because almost all of their nutritional properties are preserved during storage, including freezing. Frozen green peas have a delicate and sweetish taste, so they take their rightful place in cooking, giving dishes a special piquancy. It makes very tasty soups and one of them is in front of you. This creamy soup is prepared quickly, especially if you have a blender in your kitchen.

• frozen green peas 400 gr
• potatoes 2 pcs
• onion 1 pc
• melted cheese 3 pcs
• vegetable oil for frying 50 gr
• extra virgin olive oil 2-3 tbsp.

Cut potatoes into cubes.

Pour boiling water (1 liter), bring to a boil, salt and cook over low heat for 10 minutes.

While the potatoes are cooking, finely chop the onion.

Heat the oil in a frying pan and fry the onion over low heat. Let it brown slightly.

Add the peas to the pot with the potatoes, bring to a boil and simmer for 10-15 minutes.

Release the melted cheese from the foil and break it into pieces. Here is Druzhba processed cheese, you can use Hochland - it melts better and can be thrown directly into the pan.

Put the pieces of cheese in a separate pan, pour boiling water (1 cup) and dissolve the cheese over low heat until smooth.

When the peas are ready, add fried onions and melted cheese dissolved in boiling water to the pan, bring the soup to a boil and remove from heat.

Blend the soup in a blender until smooth. Carefully! Don't get burned by hot splashes!

Bring the soup to a boil for the last time and taste. Add, if needed, salt. Green pea cream soup is ready. When serving, add a little olive oil and croutons to the plate.

A very tender, rich soup with an unusual taste. It is not at all like the soup that we cook from dry peas. Bon appetit!

Recipe 7: Creamy Pea Soup with Cream (with photo)

Soup puree of green peas, fresh mint and cream. Bright cream soup will not leave indifferent neither adults nor children.

• Green peas - 300 g
• Fresh mint - 3 stalks
• Cream - 50 ml
• Water - 0.5 cups
• Salt - 2 pinches

Prepare the green peas for creamy green pea soup. You can use both fresh and frozen peas without first defrosting them. Take only store-bought cream, with a fat content of not more than 30%.

Rinse the green peas in water and pour them into a container: a saucepan, a cauldron or a saucepan. Add a couple of pinches of salt, if desired, you can add a pinch of ground black pepper, dried garlic, thyme.

Rinse two or three stalks of fresh mint and add to the pot as well. (If fresh mint is not available, use dried mint.) Pour in the water and boil the peas for 5-7 minutes from the point of boiling.

Take the pot of peas off the stove and remove the mint stems from it.

Put a few teaspoons of peas on a saucer - this is necessary to decorate the soup. Pour the contents of the pan into a deep container and puree with an immersion blender into a homogeneous mass.

Pour the green pea soup into a deep bowl, add the cream. Garnish the cream soup with reserved peas and fresh mint leaves.

Serve the puree soup to the table hot, with black bread toasts.

Recipe 8: Canned Pea Soup with Mint

Canned green pea soup. It turns out really tasty, beautiful and healthy.

Delicate, with sour cream and bacon, it is ideal for a snack, both on a hot day and in winter. A minimum of products, just a few minutes and a drop of desire to please yourself and loved ones - all you need. Since I am giving you a step-by-step recipe with a photo, there should be no difficulty. Try it, you will surely like it!

• Canned green peas - 1 can
• Sour cream 15% - 200 gr.
• Bacon - 150 gr.
• Mint - 1 small bunch
• Olive oil -1 tbsp.
• Ground black and red pepper - to taste
• Salt - to taste

Place green peas in a pot of boiling water.

Add mint (it can be pre-chopped), mix a little and put salt and pepper.

Pour in some olive oil.

Stirring, keep on the stove until boiling.

We dilute a little water with a ladle into a clean, dry container, and cool the peas slightly and beat them into an airy beautiful puree using a blender.

This is how you should be.

Fry the bacon in a skillet until crispy.

Pour mashed peas into portioned bowls or saucers, pour sour cream and put bacon on top. You can eat, bon appetit!

Recipe 9: Creamy Frozen Pea Soup (Step by Step Photos)

• 400 gr Green peas
• 2-3 sprigs mint
• 2-3 sprigs of parsley
• 30 gr Butter
• 100 ml Cream (20%)
• to taste Salt, sugar

Green peas have long gone from the category of a summer vegetable; they are fresh-frozen all year round. Usually packed in convenient "volumes", 400-500 grams each. Just for one time. By and large, you don’t even need to defrost it, it will cook quickly and efficiently anyway.

Mint, the herb of Aphrodite, is a strong and well-known aphrodisiac. Not only is it perfectly refreshing in the heat, but it is also incredibly useful. And in general, given the monotonous and meager diet, you need to pay attention to fresh herbs, and consume it all year round. Vitamins, you know.

Wash the greens (mint and parsley) thoroughly, cut off all the leaves, and discard the stems. Chop the greens very finely. Put everything together with green peas in a saucepan.

Add 1 tsp. with the top of sugar, salt to taste and pour cold water so that it barely covers the peas. Sugar is necessary, it does not allow the peas to change color during cooking. Otherwise, green pea soup will become the way we see peas in a jar when we prepare Olivier salad - gray-olive, unappetizing.

Put the pan on the fire, bring to a boil, and cook over low heat for 15 minutes. During this time, the peas will be completely ready. By the way, to decorate the green pea soup, leave 1 tbsp of boiled peas. Just postpone.

Drain the broth into a separate bowl, and transfer the peas with herbs to a chopper or blender. Make pea puree. It is important that the shells of the peas are ground; to be sure, you can rub the peas through a sieve. The presence of remnants of pea shells in mashed potatoes is absolutely unacceptable.

Transfer the pea puree to a bowl. Add butter, cream and half of the broth that remained after cooking to the pea puree.

Put the saucepan on the fire, and, stirring constantly, bring to a boil. If the soup is too thick, add more broth. In fact, usually the whole decoction is used. The consistency is up to you, green pea soup can be quite thick.

Boil green pea cream soup on the smallest fire for no more than 5 minutes, it is advisable to stir continuously.

Cream of green pea soup is ready. Arrange on plates, garnish with a sprig of mint, peas and 1 tbsp. cream. Serve soup with toasted white bread or crackers.

Recipe 10, Step by Step: Creamy Green Pea Soup

This time we will try to cook another kind of mashed soups. The dish is called so - soup-puree from green peas. The cooking process is not too long and will require you to spend little money on the ingredients.

• Actually green peas 450 grams
• Butter 50-70 grams
• Garlic 1 clove
• Cream 22% 150 ml
• Chicken broth 500–600 ml
• Greens 1 bunch
• Sour cream 50 grams
• Ground pepper to taste
• Salt to taste

Using a knife, we try to carefully chop the garlic as small as possible. Alternatively, a garlic crusher could be used, but in this case, the garlic itself loses most of its essential oils. By cutting it with a knife, we keep the same essential oils in almost the same amount.

Place the butter in a heavy bottomed saucepan and heat it up. We are waiting for it to completely melt. Then add garlic and green peas. Cover with a lid and simmer over low heat for 5-7 minutes.

After 5 minutes of stewing peas in butter - add chicken broth to the pan, salt, pepper. Then add heat to medium and cook for another 10 minutes. Then remove from heat, let the creamy-pea mass cool, after which we place its mass in a blender and beat until a puree is formed.

After the blender, pour the green puree into the pan again, stirring constantly, slowly pour in the cream and heat the soup a little, without boiling.

Pour our puree soup into bowls, decorate with sprigs of herbs and sour cream. Everything, our puree soup is ready, we serve it at the table. Bon appetit!

First courses occupy an important place in the daily diet of every person. They are simply necessary for the normal functioning of the body. A large selection of products allows you to prepare a variety of first courses every day. Try to make an original soup with canned green peas - it does not require expensive products and a lot of time to prepare. The dish turns out to be very light, but at the same time very nutritious, as it is cooked on beef broth. If you are on a diet or watching your figure, cook soup with water or vegetable broth.

Taste Info Hot soups / Pea soup / Vegetable soup

Ingredients

• Water - 3-4 l;
• Beef bones - 300 g;
• Potatoes - 4-5 pcs.;
• Canned green peas - 1 can;
• Onion - 1 pc.;
• Carrot - 1 pc.;
• Sunflower oil - 3 tablespoons;
• Salt - to taste;
• Ground black pepper - to taste;
• Bay leaf - 2 pcs.;
• Fresh greens - to taste;
• Vegetable oil for frying.

How to make a simple soup with canned green peas and meat

To prepare the broth, buy a beef soup set - it will make the most rich soup. Rinse the bones well in cool water, put them in a saucepan and fill with water (about 1.5-2 liters). Bring to a boil over medium heat. Drain the resulting broth into the sink, and rinse the bones well and put them in a cooking pan. Pour again with the right amount of cold water and send to a strong fire. Bring to a boil and remove the foam formed on the surface. Reduce heat to minimum and continue to cook for another 30-50 minutes.

While the broth is cooking, prepare the rest of the ingredients. Free a large onion from the husk and rinse, then cut the product into small pieces. Fry in hot sunflower oil until soft and translucent. It will take approximately 4-5 minutes.

Remove the peel from the carrots and rinse the root crop under cold water. Grind the vegetable on a large or medium grater. Add the carrots to the soft onions and continue to sauté, stirring occasionally, until all ingredients are lightly golden.

Peel the potatoes. Rinse with plenty of cool water. Cut into small cubes. Place in water so the slices do not darken.

When the bones are well cooked, remove them from the broth. If the product contains meat, cut it off and place it back in the pot. The remaining bones are not needed. Place the prepared potatoes in a simmering broth and cook until soft. This process takes about 15-30 minutes (depending on the size of the pieces).

Open a can of canned peas and drain the brine. Send the remaining contents to the soup. Stir.

Add fried vegetables. Stir and bring to a boil. Boil for about 10 minutes.

Salt, pepper to taste, add bay leaf and chopped herbs. Stir and boil for about 1-2 minutes. Turn off the heat, cover the pot with a lid and let it sit for 10-15 minutes. During this time, the dish will infuse well and become more saturated.

Pea soup from canned green peas is ready! Have a delicious lunch and bon appetit!

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Soup with canned green peas and chicken

If the family has small children, try making chicken soup with canned green peas. Kids will certainly appreciate the tasty and light first course. Thanks to the use of chicken fillet, the soup is tender and low in calories, but at the same time it has good nutritional value and satiety.

Ingredients:

• chicken fillet - 400-500 g;
• potatoes - 4-5 pcs.;
• water - 3 l;
• onion - 1 pc.;
• carrots - 1 pc.;
• canned green peas - 1 can;
• salt, ground black pepper - to taste;
• bay leaf - 1-2 pieces;
• black peppercorns - 5 pcs.;
• fresh dill - 8-10 branches;
• vegetable oil - 10-15 ml.

1. Rinse the fillet and remove all membranes and veins. Place the ingredient in a saucepan and cover with cold water. Send the container with the meat to the stove and bring to a boil. Remove the foam that appears on the surface with a slotted spoon. Simmer over moderate heat until the chicken is cooked through (about 30-40 minutes).
2. At this time, prepare the vegetables. Peel all products and then rinse well under running water. Cut the potatoes into medium cubes, onions into small cubes, and chop the carrots with a large grater.
3. Remove the cooked meat from the broth and cool slightly. Cut the chicken into small free-form pieces. Bring the broth back to a boil, then dip the potatoes in it. Cook over medium heat until soft.
4. While the potatoes are cooking, prepare the roast. Saute the onion in a little oil until translucent. Add the carrots and, stirring occasionally, continue cooking until the vegetables are soft.
5. Place the finished frying on soft potatoes and mix the contents of the saucepan. Add bay leaf, peppercorns, salt and ground black pepper. Boil everything together for about 5 minutes.
6. Free the peas from the liquid, and send the product to the rest of the soup components. Add chicken pieces, bring to a boil, then cook for another 5 minutes. Leave to infuse for a quarter of an hour.
7. Rinse dill, dry and chop finely.
8. Distribute the finished soup on plates, and sprinkle with finely chopped herbs. Serve hot.

Soup puree with canned green peas

The creamy consistency of soup-puree with canned green peas will appeal to all connoisseurs of delicate and light dishes. Thanks to the cream, the dish acquires a delicious taste and breathtaking aroma. Puree soup will add variety to your daily menu and delight all your loved ones with its appetizing appearance.

Ingredients:

• fat cream - 100 ml;
• canned peas - 10 tablespoons;
• butter - 30 g;
• potatoes - 5 pcs.;
• carrot - 1 pc.;
• sweet pepper - 1 pc.;
• water - 2 liters;
• onion - 1 pc.;
• a few sprigs of mint or parsley for decoration;
• salt, ground black pepper - to taste.

1. Cut the bell pepper in half, remove the seeds and tails, then rinse and cut into strips.
2. Peel and rinse potatoes, carrots, onions. Cut the first into thin slices, the second into small cubes, the third into half rings.
3. Place all chopped vegetables in a suitable saucepan, and pour the required amount of cold water. Place the pot over medium heat and bring to a boil. Reduce the flame of the burner to the minimum value and continue cooking for about 30-40 minutes. All vegetables should be well cooked.
4. Transfer canned peas (without liquid) to a deep container. Set a few peas aside - you will need them for decoration, and carefully mash the rest with a fork.
5. Remove the cooked vegetables from the heat, add the mashed peas and puree with an immersion blender until smooth.
6. Pour the cream into the resulting mass, and add a piece of butter. Salt and pepper to taste. Place the saucepan over low heat and bring to a boil, stirring constantly.
7. Divide the hot soup among bowls and garnish with reserved peas and mint or parsley leaves.

Soup with mushrooms and canned green peas

Everyone who watches their figure will like mushroom soup with canned green peas. The dish turns out to be very satisfying, but does not contain many calories, so you don’t have to worry about the waist. The magical aroma of mushrooms and the bright, rich taste of the soup will make your dinner unforgettable.

Ingredients:

• champignons - 400 g;
• water - 2.5 l;
• potatoes - 4 pcs.;
• canned green peas - 200 g;
• carrots - 1 pc.;
• dill - 12 branches;
• parsley - 10 branches;
• bay leaf - 2 pcs.;
• salt - to taste;
• sour cream - optional.

1. Pour water into a saucepan and bring to a boil over high heat.
2. Wash mushrooms thoroughly and cut into thin slices.
3. Peel potatoes and carrots and then rinse. Cut the first into medium squares, the second into thin circles.
4. Send all prepared products to boiling water. Cook over medium heat for 10-15 minutes.
5. Add parsley and salt to taste. Cook for 5 more minutes.
6. Drain the liquid from the peas and send the ingredient to the soup. Bring to a boil, then cook for another 10 minutes. Remove from heat, cover and let steep for 10 minutes.
7. Rinse the dill and parsley and chop finely.
8. Sprinkle the soup poured into bowls generously with chopped herbs. Optionally, you can add a spoonful of sour cream to each serving of the first course.

Vegetable soup with canned peas

Soup with vegetables and canned green peas can be prepared at any time of the year. In summer, use seasonal fruits: tomatoes, bell peppers, zucchini, etc. In winter, various frozen vegetable mixes are suitable, which are easy to find in any supermarket. A truly refreshing and light soup that even the smallest members of the family will love.

Ingredients:

• canned peas - 300 g;
• cauliflower - 250 g;
• potatoes - 5 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• parsley - a small bunch;
• water - 3 l;
• vegetable oil - 20 ml;
• ground black pepper, salt - to taste.

1. Bring 3 liters of water to a boil in a saucepan.
2. Disassemble the cabbage into inflorescences and rinse under running water.
3. Peel and rinse potatoes, carrots and onions. Cut the first into large cubes, grate the second on a coarse grater, and chop the third into thin half rings.
4. Place all vegetables except cauliflower in boiling water. Boil for 15 minutes over medium heat.
5. After the specified time, add cabbage inflorescences. Cook for 10 more minutes.
6. Drain liquid from green peas. Add the ingredient to the future soup. Salt and pepper to taste. Pour in vegetable oil (you can replace with a small piece of butter). Bring to a boil and cook for another 5 minutes. Let it brew for 10 minutes.
7. Rinse the parsley and chop finely.
8. Pour the hot soup into serving bowls and sprinkle with chopped herbs.

Soup with canned green peas and corn

Legumes are in perfect harmony with almost all products. A vivid proof of this is a delicious soup with canned green peas and corn. The addition of potatoes, onions, carrots and chicken make the dish original and very satisfying.

Ingredients:

• chicken breast - 500-600 g;
• water - 4 l;
• large carrots - 1 pc.;
• onions - 2 pcs.;
• potatoes - 5-6 pcs.;
• canned green peas - 250 g;
• canned sugar corn - 250 g;
• vegetable oil - 15 ml;
• green onion - 5-6 feathers;
• salt, ground black pepper, sweet paprika - to taste.

1. Put a clean chicken breast in a container convenient for cooking and pour one liter of cold water. Put on fire and bring to a boil. Drain the resulting broth, rinse the breast and cooking container under the tap. Place the meat back in the pot, cover with the remaining water and bring to a boil. Remove the collected foam and cook until the chicken breast is tender.
2. At this time, clean and wash all vegetables. Cut the carrots into thin long strips, the onions into small cubes, and the potatoes into medium-sized slices.
3. Remove the cooked meat from the broth and cool slightly. Send potatoes to boiling liquid and cook until soft.
4. Saute onions and carrots in a little oil. Vegetables should become soft.
5. Cut the chicken breast into medium pieces. Send meat and roast to almost ready potatoes.
6. Drain the liquid from the cans of peas and corn. Place the ingredients in the soup. Add salt, paprika and ground pepper. Adjust the amount of spices to your liking. Boil everything together for another 10 minutes.
7. Remove the bowl of soup from the heat and cover with a lid. Leave for 15 minutes.
8. Rinse green onions and chop finely.
9. Pour soup into bowls, sprinkle with green onions and serve immediately.

After preparing the salad, I somehow had canned peas left, and since everyone in the family loves it, I decided to cook soup with it. I will say, friends, honestly - it turned out very tasty, since then I have deliberately left a third of the jar for soup. Chicken soup with peas is a great option for a variety of daily menus. I like to cook soups literally for one, maximum two, so the portions are often small. If you have a large family and you cook with a margin, increase the amount of ingredients to the desired.

So, I bring to your attention a very simple and very tasty chicken soup with green peas, let's get started!

Prepare all the necessary ingredients for the soup.

Pour clean filtered water into the pan, wash the chicken drumsticks, dry and transfer to the pan. Add bay leaf, black pepper and allspice. Boil the broth for half an hour, be sure to remove the foam after boiling water.

After half an hour of cooking, peel the potatoes, cut into medium cubes and throw into the broth.

Peel carrots and onions, wash and dry. Grate the carrots on a medium grater, cut the onion into a small cube. Send after the potatoes to the pan. Boil the broth with vegetables for 15 minutes.

At the end, add curly small pasta to the pan, preferably from durum wheat.

Also add canned peas.

Season the soup with salt, take a sample and even out the taste. Add finely chopped dill. Turn off the heat and leave the chicken soup with green peas covered for 5-7 minutes.

Bon appetit!