Ingredients:

• peas 1-1.5 cups
• one large onion or two medium ones
• 1 carrot
• potatoes 2-4 pieces
• parsley and celery
• black peppercorns 5-6 pieces
• allspice 1-2 pieces
• stew 250 grams
• vegetable oil 5 tablespoons

Pea soup receives the palm for being considered one of the ancient first dishes that has survived to this day. Moreover, this soup is so nutritious and tasty that it is prepared in many countries, although each country has its own innovations. In France, this dish is served sprinkled with cheese and prepared without potatoes. In Germany, they prefer to cook pea soup with smoked meats and also without potatoes. In Italy, in addition to all the ingredients, rosemary and, of course, tomatoes and basil are added to the soup.

Pea soup can hardly be called dietary, although if you cook it only with vegetable broth and without frying, then you can try a dietary analogue of this soup.

Pea soup with stewed meat is a fairly high-calorie dish, however, absolutely everyone will like it. After all, those who do not like pork can prepare pea soup with chicken or veal stew.

The value of peas is quite high; it lies in the fact that even in boiled peas, all the necessary nutrients are retained. There are quite a lot of them: potassium, phosphorus, magnesium, calcium, iron, starch, fiber, ascorbic acid, carotene and others. In terms of energy balance, peas are equated to meat because they contain the same amount of protein as meat products. Peas are quickly and easily digested, so they can be eaten at any time of the day.

Making soup

Many great chefs include pea soup or pureed pea soup in their menus. The only important point for preparing this dish is soaking the peas.

It is advisable to soak peas overnight, since thanks to soaking this crop reveals all that is most useful and nutritious.

The easiest recipe for pea soup with stew is all about being quick.

1. Soak the peas overnight.
2. Drain the water from the peas, fill them with new clean water and put them on the fire to cook.
3. While the peas are boiling, you need to peel the carrots and grate them on a fine grater.
4. Peel the onion and cut it into half rings.
5. Heat sunflower or olive oil in a frying pan.
6. First place the onion half rings in the heated oil, and carrots on top.
7. As soon as the peas boil, reduce the heat and cover the pan with a lid.
8. Peel the potatoes and cut them into cubes.
9. Throw potatoes into peas.
10. As soon as the potatoes and peas are ready, you need to add spices to the broth and add the stew. Sometimes pea soup with stewed meat is prepared a little differently. Everything is prepared the same way, only the stew is fried a little and then added to the soup.
11. As soon as the frying becomes a pleasant golden color, it must also be added to the soup.
12. Once all the ingredients are in the soup, it needs to be salted.
13. After 5 minutes of boiling, add finely chopped herbs to the soup, let simmer for another 2-3 minutes and turn off.

In addition to the stovetop, stewed soup can also be prepared in a slow cooker. To do this, you need to do everything as described above, just throw all the ingredients into the slow cooker. Cooked pea soup with stewed meat in a slow cooker will be no different from a simple soup cooked on the stove. Of course, thanks to modern progress, cooking in a slow cooker will take less time.

Serving the dish

Before serving pea soup to the table, of course, it should be decorated. For clarity, look at the recipe with photos! If there are children at the table, then the best garnish for the soup for them will be fragrant croutons with garlic, which can be fried while preparing the soup. Grated or chopped boiled egg is also very tasty and goes beautifully with pea soup.

Sometimes for those who wish, sour cream is served at the table, to which you can add finely chopped dill or basil. Everyone should know how to cook soup with stewed meat - after all, this is the dish that satisfies you for a long time. In order for any dish to turn out soulful, it must be prepared with love. Preparing the soup will take just under an hour.

It is believed that pea soup takes a long time to cook and takes a lot of time and effort to prepare, because peas themselves are a difficult-to-cook product. However, if you soak the cereal overnight and use canned stew instead of broth, then cooking the soup will be easy and will take no more than half an hour. For modern housewives with a busy schedule, such a lunch will come in handy. Find out how to choose the right stew by reading articles and watching videos on our website.

Important: When purchasing canned food, pay attention to the expiration date of the product. It should be fresh, and the lid should not be swollen - a raised lid indicates that the meat is spoiled. You absolutely cannot buy it, otherwise you have a chance of getting poisoned.

It is recommended to purchase beef or chicken stew. Canned pork will be too fatty. For people watching the caloric content of their dishes, this broth is not suitable. Quick pea soup with stewed meat is easy to prepare using our step-by-step recipe. Thanks to the photo, even the most inexperienced housewife can prepare a stew.

Pea soup with stew

Ingredients

Servings: – + 6

• chicken stew 1 jar
• potato 4-5 pcs.
• yellow dry peas 200 g
• carrot 1 PC.
• onion 1 PC.
• Bay leaf 2 pcs.
• fresh or frozen parsley 1 bunch
• vegetable oil 2 tbsp. l.
• purified water 3 l
• salt to taste
• spices for first courses optional

Per serving

Calories: 54 kcal

Proteins: 2.6 g

Fats: 2 g

Carbohydrates: 7.3 g

30 min. Video recipe Print

Throw a few bay leaves and pre-soaked and washed peas into the pan. Pour in water. Place on medium heat. Do not close the lid. After boiling, cook for 20-25 minutes.

Make a roast for the soup. Peel the onion and cut into half rings or neat cubes. Remove dirt and peel from carrots. Wash. Chop into strips. You can also use a triangle shape. At the discretion of the hostess.

Grease the frying pan generously with vegetable oil. Set the fire pressure to low. Add the onion and cook, stirring occasionally, until the white color turns a nice golden color. Add carrots to the pan next. Stirring occasionally, fry for 3-5 minutes. Turn off the gas. Set aside the roasted vegetables.

Remove the peel from the potato fruit. Wash. Cut into portions. Place potatoes and chicken stew into boiling water. Cook for 5 minutes.

Add frying. Stir thoroughly. Salt and pepper. Add spices as desired and to taste.

3 minutes before the end of cooking, chop the greens. Decorate the first dish with it.

Put out the fire. Leave on the stove, covered, for another 20 minutes. It is recommended to wrap the pan with a thick towel.

Advice: Hearty pea soup with stew is best served with homemade croutons or croutons. After lunch, it is recommended to drink a glass of water or compote to quench your thirst.




Soup with stew in a slow cooker

It’s easy to make such a soup using a smart kitchen appliance - a multicooker. It is advisable to soak the peas in advance. To fry vegetables, use the “Stew” function or similar. And for the remaining ingredients, set the “Soup” task and set the time to 1 hour. The “Keep Warm” mode is best used at the end of cooking. This task will help the first dish to brew and acquire a delicious meat aroma. Thanks to the unit, you can save time, effort and dishes. Since the frying and other components will be cooked in one bowl of the device.

This soup recipe doesn't have to use peas; you can use any grain or even pasta.

The emphasis placed on the use of stew is important, because few people know exactly how to approach it and how the process of preparing soup occurs with its presence.

But we have undeservedly forgotten stewed meat; it used to be used much more often, especially in Soviet times. Now, we are increasingly preparing soups using traditional and full-fledged meat, but it is this product that saves our time and gives the soup an original and attractive taste and aroma. You can use homemade rabbit stew.

Pea soup with stew, recipe

Ingredients:

• Split peas – 1 cup;
• Potatoes (large) – 5 pieces;
• Carrots (medium) – 1 piece;
• Onions – 1 piece;
• Salt - to taste;
• Beef stew – 1 can;
• Bay leaf – 1 piece;
• Vegetable oil - for frying;
• Greens - optional.

Preparation:

1. Let's start preparing the soup by boiling split peas. It is preferable to use split peas, because unlike whole ones, they cook faster and do not need to be soaked before cooking, which significantly saves our time.

2. While the peas are cooking, wash, peel and chop the potatoes. It is better to cut it into small cubes, but not in such a way that the potatoes will boil in a couple of minutes. Once the peas are soft (it took me about 15 minutes), add the potatoes. And if you forgot to salt the water, do it now. We cook the soup constantly over medium heat.

3. While the potatoes are boiling, work with the remaining vegetables: carrots and onions. As you can see, the work is continuous, but very soon it is coming to its logical conclusion. Chop the carrots and onions and fry them, and as soon as the potatoes are ready, add the frying to the soup (it takes about 10 minutes to boil the potatoes).

4. Place the stew from the jar onto a plate and knead with a fork until the mass in the bowl becomes homogeneous. Approximately immediately after frying, add the stew. In fact, it does not require any preparation, so at the same time you can lay out the bay leaf, turn off the heat and let the soup “simmer” for another 5 minutes on a hot burner.

5. Serve pea soup with stewed meat with herbs and sour cream, if desired, but the main thing is that it is hot.

Bon appetit!

Total number of servings: 7 servings;

Total cooking time: 30 minutes.

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Pour two glasses of cold water over the peas, rinsing several times before soaking. Leave for two hours or overnight.

Drain the water from the soaked peas and rinse two or three times. Transfer to a saucepan, add enough water to cover the peas by 4-5 cm. Do not add salt; peas and other legumes are salted after cooking, when they are ready. Cook for 35-40 minutes until soft. Mash the finished peas to thicken the soup better.

We cut the potatoes for soup into large slices or bars. Cut onions and carrots into cubes.

Pour hot broth or water over the pea puree, wait until it starts to boil again, and add the potatoes. Reducing the heat, cook the potatoes until almost done, skimming off any foam that has risen.

Pour the onion into the heated oil, sauté or lightly fry until golden brown appears on the edges. Add carrots, mix with onions and let them soak in the oil.

Transfer the sautéed vegetables along with the oil into the soup. Let the soup simmer over low heat for about ten minutes; the carrots and potatoes should become soft.

Place the stew into the soup and cook for about five minutes. Test for salt and turn off.

Let the pea soup brew, then put it on plates, adding pieces of stew along with the vegetables. Serve hot with rye bread.

The soup, the main products of which are peas and stewed meat, has honestly earned its own popularity. After all, it is one of those culinary delights that came to us many centuries ago and does not leave its place on the table to this day. Treat yourself, your children and your husband by preparing this hearty, delicious hot first course - pea soup with stew.

Ingredients for pea soup:

• peas – 150 grams;
• beef stew – 300 grams;
• potatoes - 4 pieces;
• onion – 1 head;
• carrots – 1 piece;
• garlic – 2 cloves;
• greens – 1 bunch;
• vegetable oil - 4 tablespoons;
• ground black pepper – 1 gram;
• salt – 1 tablespoon.

Recipe for pea soup with stew:

For the first course of peas, beef stew is ideal, but if for some reason it does not suit you, take any other one. For this soup you will need one small can of stew.
First of all, you need to prepare the main ingredient - peas. The main thing is not to use the whole one, because it will complicate the whole process and take a lot of time.

How to cook peas for soup?
Wash dry peas well under cold running water. When the liquid becomes clear, pour into a saucepan, add boiling water and place on high heat. Bring to a boil, then reduce heat.

While cooking peas, you need to prepare the rest of the ingredients.

Preparing vegetables for pea soup
Wash the potatoes, peel and chop into small cubes. Transfer to a deep container, add purified water to completely cover and set aside.
For a delicious and aromatic pea soup, you will need two garlic cloves, not pressed with a garlic press, but finely chopped. In this form, this ingredient will add piquancy to a hot dish.

Heat a frying pan, throw in the chopped garlic, hold for 1-2 minutes and pour it into a container with boiling peas.
Peel the carrots and onions and cut into thin strips. Place in a preheated frying pan and fry until soft. Then transfer together with the potato pieces into the pea broth.

Cooking pea soup with stew
As soon as the potatoes are ready, you can add canned beef to the pan with boiled vegetables.
5 minutes before the end of cooking, be sure to add ground pepper and the specified amount of kitchen salt to the pan. You can do more if you like salty things.

Remove the pea soup from the heat and cover with a kitchen towel or a suitable sized lid. Leave and let it sit for at least half an hour.