A simple recipe for pea soup with tomato paste step by step with photo.

Pea soup will become even tastier and brighter with tomato paste, which will add new flavors to a long-familiar soup. If you are tired of the classic recipe, be sure to cook the soup in a new way. It is delicious!

Have you ever cooked pea soup with tomato? I advise you to try it, the old, long-familiar taste of the soup is changing for the better. It becomes more saturated and velvety. Soup according to this recipe can be prepared both lean (on water) and in meat broth. The recipe is simple, even novice housewives can easily cope with cooking. Well, how to cook pea soup with tomato paste, read and see the recipe below. Enjoy your meal!

Servings: 5-6

• National cuisine: home kitchen
• Dish type: Soups
• Recipe Difficulty: Easy Recipe

• Preparation time: 10 minutes
• Time for preparing: 2 h
• Servings: 5 servings
• Amount of calories: 179 kilocalories
• Reason: For lunch

Ingredients for 5 servings

• Peas - 1 Cup
• Potatoes - 2-3 Pieces
• Onion - 1 piece
• Carrot - 1 Piece
• Mushrooms - 150-200 Grams
• Tomato paste - 1-1.5 Art. spoons
• Vegetable oil - 1.5 Art. spoons
• Salt - 1 teaspoon (to taste)
• Ground black pepper - 1-2 pinch (to taste)
• Greens of dill, parsley - 20 Grams

step by step

1. To make the peas cook faster, soak them in cold water for 3 hours, and preferably overnight.
2. Wash the soaked peas until the water runs clear. Fill with water (about 1.5 liters) or meat broth, set to cook to your favorite consistency. Someone likes it when the peas still hold their shape, and someone likes it to be completely boiled.
3. We clean the potatoes, cut them into small cubes and send them to the already cooked peas.
4. We clean the onions and carrots. We rub the carrots on a coarse grater, and cut the onion into small cubes.
5. My mushrooms and cut into beautiful slices. Mushrooms in the soup can be added raw, or you can fry, choose your option. Both are delicious!
6. Fry the onion and carrots in vegetable oil until almost cooked, then add the tomato paste. Fry for another minute.
7. The potatoes are almost ready, add mushrooms to the soup, cook for 10 minutes.
8. Add fried vegetables, salt and black pepper. Cook for 5-7 minutes.
9. Wash greens and finely chop. Add to the soup, let it boil for another minute - and remove from heat.

Pea soup- a familiar taste from childhood. Try to experiment and add tomatoes, you will get a new very tasty pea soup with tomatoes.

This soup is very good in fasting, as according to the original recipe it is cooked without meat. If you want to cook it in meat broth, then boil the meat and boil the peas in the finished broth.

I don’t eat meat, so I always cook lean soups, and for my husband I buy smoked brisket and add it to the plate already. Or I cook the meat separately and add the broth and meat to the plate when heated. Everyone is happy)))

How to cook pea soup

I love thick soups, and I love pea soups when they get very thick, almost like porridge, so if you like thinner soups, then reduce the amount of peas.

To prepare lean pea soup with tomatoes, we need

• chopped green peas - a little more than 2 glasses (2.5 liters per pan)
• onion - 1 head
• carrots - 1 root vegetable
• tomatoes - 3 pieces
• tomato paste - 2-3 tablespoons (optional)
• potatoes - 3 tubers
• pepper mix - to taste
• salt - to taste
• vegetable oil for frying

How to make pea soup

1. If you are making yellow whole pea soup, it is best to soak it for a few hours.
2. Wash the peas thoroughly, cover with cold water and cook until tender. If you are making soup from yellow whole peas, then it is better to soak it for several hours and only then boil it. I usually cook from green split peas, it cooks for 40 minutes.
3. While the peas are cooking, let's make the dressing. Peel the onion and cut into small cubes.
4. Simmer in preheated vegetable oil until the color changes.
5. We clean the carrots, rub on a coarse grater and add to the stew to the onion.
6. My tomatoes, cut into small cubes and send to the pan with vegetables. We simmer over medium heat under a closed lid so that the juice from the tomatoes does not evaporate. For more sourness, you can add a couple of tablespoons of tomato paste to the frying.
7. Peel potatoes and cut into small cubes. Add to the peas when the peas are almost completely boiled.
8. Add the frying to the pans, add boiling water and cook until the potatoes are ready.
9. 5-7 minutes before readiness, add spices to taste, a couple of tablespoons and bay leaf.

Lean pea soup ready with tomatoes!

Before cooking, it is necessary to soak the peas in cool water, usually done overnight. Then rinse well. But this is optional. There is a little trick: in order for the peas to swell faster, you can cook them a little in the microwave. Thus, you will reduce the time of cooking it on the stove.

Cover the peas with water so that they are completely covered and cook in the microwave for about 20 minutes. The dishes in which the peas will be cooked should be deep, as when cooked, it gives abundant foam.

If you soaked the peas overnight, then in the morning you can already start preparing the soup.

Put the washed peas in a saucepan, pour 2-2.5 liters of water. After boiling, remove the foam that has formed, cover with a lid and cook the peas to the degree of readiness that suits you. It usually takes 1 - 1.5 hours.

Lean pea soup will be more satisfying if you prepare more starchy vegetables. So, peel the potatoes, carrots, garlic and onions. Cut the potatoes and add to the pot with the peas.
An important addition: pea dishes are salted only after final preparation, otherwise the peas may not boil.

Heat vegetable oil in a frying pan. Cut garlic cloves in half. Fry them in hot oil until golden brown. Take the garlic out of the pan. It won't be needed anymore.

Saute the chopped onion in this garlic oil until translucent. Coarsely chop the carrots and add to the onion. As soon as the carrots and onions are fried, put the tomato paste, mix well and turn off the heat.

Once the peas and potatoes are cooked, add the roast to the soup. Now you can salt and pepper the soup, as well as, if desired, season with any favorite spices.

It takes a little more, about 5 minutes, to simmer the soup over low heat. After turning off the heat, add chopped greens.

Lean pea soup is ready!

Split peas - 2 cups (500 gr.).
Potatoes - 300 gr. (~ 2 large or 4 medium potatoes).
Onion - 2 small onions.
Carrots - 50 gr. (1 small carrot).
Tomatoes - 250 gr. (~ 2 medium size tomatoes).
Sweet pepper - 150 gr. (1 medium sized pod).
Hot pepper - 1 small pod.
Garlic - 3 large cloves.
Dill greens - to taste.
Bay leaf.
Ground cinnamon - ½ tsp.
Salt - to taste.
Water - 3 liters.

1. Peel potatoes, one onion and carrots and wash well. Rinse the second onion well along with the husk. Remove seeds from sweet and spicy peppers and wash. Rinse leeks and tomatoes thoroughly.

2. Wash the peas, add water, put the unpeeled onion and put on fire. Cook from the moment of boiling for about 1 hour, periodically removing the resulting foam.

3. While the peas are cooking, prepare the vegetables for the soup:
Cut potatoes into cubes.

Cut the peeled onion into cubes. Leek - half rings.

Cut carrots into strips. Cut the tomatoes, pour over boiling water, remove the skin and cut into cubes.

Sweet pepper cut into cubes.

Garlic, herbs, hot pepper - chop.

4. Saute onion in vegetable oil until transparent, add leek to it and simmer a little.

5. Add tomatoes to the onion and simmer everything together until the tomatoes turn into gruel.

6. An hour after boiling the peas, remove the onion from the broth and put carrots and potatoes in the broth. Boil.

6. As soon as the soup boils, add fried tomatoes and onions, put sweet and hot peppers, garlic and herbs. Bring to a boil and simmer for about 5 minutes.

7. At the end, salt, add bay leaf and cinnamon and simmer for another 3 minutes.

Enjoy your meal!