3-Pea Soup Recipe (One Pot)

Name: I Make This 3-Pea Soup When the Fridge Is Almost Empty
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 2 large carrots, diced (about 2 cups); 1 medium onion, diced (about 2 cups); 2 teaspoons kosher salt, divided; 5 cloves garlic, minced (2 tablespoons); 3/4 cup dry split peas; 1 (32-ounce) carton vegetable broth; 1 teaspoon ground black pepper; 1 (15.5-ounce) can chickpeas with liquid; 1 (15.5-ounce) can black-eyed peas with liquid; Chopped parsley, optional

A pot of threepea soup with a ladle containing visible peas carrots and herbs — Simply Recipes / Jazzmin Kaita

This pantry powerhouse soup is a surprising family favorite, given its abundance of beans. A-bean-dance? *Family groans, eyes are rolled.* However, I love this soup because I can call it three PEA soup instead of bean soup. Most kids will give peas a chance, but garbanzo beans don’t have the same name appeal.

Three-pea soup entered the rotation after a guilt-driven, mid-week pantry raid prompted by several frozen-pizza-for-dinner nights. I LOVE pizza, but I love vegetables, too; it’s all about balance. I’ve made several variations of this soup, but this version is the one that stuck. I love this soup for its simple preparation, strong blend of bean flavors, and that it’s protein-packed while still being vegetarian.

Using canned black-eyed peas and chickpeas instead of dried makes this soup very simple and quick, though you could always use dried beans if you allot time for soaking and simmering. I also appreciate that I can get the dishes done, lunch packed, and the table set while the split peas cook.

Chopped fresh herbs like dill or parsley make a lovely garnish, and I love serving this soup with big hunks of bread for dipping into the thickened, silky broth.

A pot and two bowls of threepea soup with serving spoons visible on a table — Simply Recipes / Jazzmin Kaita

Tips for Making My 3-Pea Soup

Cover it: Though you can cook this uncovered, using a lid helps bring the soup to a simmer quickly and retains the heat and moisture. If going unlidded, you’ll need extra time to bring the broth to a boil (about 10 additional minutes). You’ll also need to add an extra cup or two of water or broth to account for evaporation.
Use different beans: If you don’t love these beans, try a different variety! Reach for cannellini, black, red, kidney, pinto, great northern, or butter beans; there are plenty of canned options for a one-to-one substitute.
Swap lentils for split peas: If you don’t love split peas, red, green or brown lentils make great substitutions.
Stock options: This recipe calls for broth, not stock. Broth is the more flavor-rich of the boxed options. However, any boxed option will work, including chicken or beef. I typically grab Swanson brand but love Pacific Foods broth if I can find it.
Add celery: If you simply must have celery in your soup, add up to two cups of finely diced celery along with the carrot and onion in step one.

Bowl of threepea soup with a spoon on a table — Simply Recipes / Jazzmin Kaita

3-Pea Soup

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Servings 5 servings

Yield 10 cups

Cook Mode (Keep screen awake)

2 tablespoons olive oil
2 large carrots, diced (about 2 cups)
1 medium onion, diced (about 2 cups)
2 teaspoons kosher salt, divided
5 cloves garlic, minced (2 tablespoons)
3/4 cup dry split peas
1 (32-ounce) carton vegetable broth
1 teaspoon ground black pepper
1 (15.5-ounce) can chickpeas with liquid
1 (15.5-ounce) can black-eyed peas with liquid
Chopped parsley, optional

Cook the aromatics:

In a Dutch oven over medium-high heat, add the olive oil, carrots, onions, and 1 teaspoon salt. Cook for 5 minutes, stirring occasionally. The onion should be soft and slightly translucent, and the mixture starting to steam. Add the garlic and cook until fragrant, 2 minutes.
Cook the peas:

Turn the heat to high and add the split peas, broth, the remaining 1 teaspoon salt, and black pepper. Cover and heat until just boiling. Reduce the heat to medium-low and cook at a slow simmer, still covered, until the peas have softened but retain their “bite,” 20 to 25 minutes.
Add the beans and finish cooking the soup:

Add the chickpeas and black-eyed peas, along with the liquid from the cans. If the soup is thicker than you like, add up to two cups more water. Cook until the beans are warmed through, about 10 minutes. Season with more salt and pepper to taste. Serve garnished with parsley, if desired.

Refrigerate the soup in an airtight container for up to 3 days, or freeze for up to a month. Reheat in a covered pot set over medium-low heat. Heat the soup from the fridge or frozen until the chickpeas are warmed through to your liking.

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Simply Recipes / Jazzmin Kaita

Nutrition Facts (per serving)
454	Calories
9g	Fat
74g	Carbs
22g	Protein

Nutrition Facts
Servings: 5
Amount per serving
Calories	454
% Daily Value*
Total Fat 9g	12%
Saturated Fat 1g	6%
Cholesterol 0mg	0%
Sodium 1317mg	57%
Total Carbohydrate 74g	27%
Dietary Fiber 22g	79%
Total Sugars 16g
Protein 22g
Vitamin C 10mg	48%
Calcium 124mg	10%
Iron 5mg	29%
Potassium 950mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.