Pea Soup
Prep time
Cook time
Total time
Serves: 4-6
  • 1 cup of dry peas (organic dry peas have better flavor and will improve your soup greatly)
  • 2 carrots chopped
  • 2 stalks of celery diced
  • 1 small onion diced
  • ½ large potato or 1 small potato chopped
  • 2 tablespoons of tomato paste
  • 4 cups of purified water
  • 2-3 tablespoons of olive oil
  • Kosher salt and freshly ground pepper to taste
  1. Saute your veggies in the olive oil with a bit of Kosher salt and freshly ground black pepper (until soft) and thereafter add the peas and water. Bring mixture to a boil and simmer for an hour. That's it, you're done.
  2. I like freshly grated cheese and some extra, freshly ground, black pepper in my pea soup. We had a crisp Sauvignon Blanc from the Marlborough region in New Zealand (still a bargain wine but getting more and more expensive) with our pea soup.
Please use kosher salt when it comes to cooking, the Iodized stuff is only good for salting pasta water. And on the pepper front, freshly ground is best.
Recipe by - Italian Food Recipes and Lifestyle at