Red Pea Soup
A hearty red pea soup loaded with tender peas, sweet potatoes, pumpkin, and savory ham, perfect for a comforting meal rich in flavor and nutrition.
Ingredients
- 1 lb. peas ⓘ
- 2 qt. water
- 1 lb. sweet potatoes, peeled and cubed ⓘ
- 1/2 lb. cooking ham
- 1/2 lb. pumpkin, peeled and cubed ⓘ
- 2 Tbsp. butter ⓘ
- 1/2 lb. pigs feet ⓘ
- 1 onion, chopped ⓘ
- 2 sprigs thyme ⓘ
- 2 sprigs celery, chopped ⓘ
- 1 clove garlic, crushed ⓘ
- 2 whole tomatoes or 1 can tomato paste ⓘ
- 2 Tbsp. sugar ⓘ
Instructions
- Soak the meat to remove excess salt.
- Wash the peas thoroughly.
- Cook the meat and peas in 2 quarts of water until both are soft.
- Add all remaining ingredients: sweet potatoes, pumpkin, butter, pigs feet, onion, thyme, celery, garlic, tomatoes or tomato paste, and sugar if desired.
- Cook until all ingredients are tender.
- Add dumplings during the final 10 minutes of cooking.
Tips & Substitutions
For a richer flavor, consider adding a splash of vinegar or a dash of hot sauce. If you prefer a vegetarian version, substitute the ham and pigs feet with smoked tofu or tempeh for a similar depth of flavor. You can also use dried peas instead of fresh; just soak them overnight before cooking. This soup is versatile, allowing you to experiment with other vegetables like carrots or corn.
Serving Suggestions
Serve Red Pea Soup hot, garnished with fresh herbs like parsley or additional thyme. It pairs beautifully with crusty bread or a light salad. For a heartier meal, consider serving it alongside Nancy'S 6-Bean Casserole or roasted vegetables. A dollop of sour cream or a sprinkle of cheese can enhance the flavors as well.
Storage & Reheating
Store any leftover Red Pea Soup in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove over low heat, adding a splash of water if it thickens too much. It can also be frozen for up to three months; just thaw it overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Red Pea Soup contains roughly 243 calories, with 4g protein, 38g carbohydrates, and 10g fat. It is an excellent source of vitamin C (54% of the Daily Value), vitamin A (34% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of iron and potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried peas instead of fresh?
Yes, you can use dried peas! Just soak them overnight to soften them before cooking. This will help them cook more evenly and absorb the flavors of the soup better. Adjust the cooking time to ensure they are tender.
How can I make this soup spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of cayenne pepper during cooking. Additionally, serving the soup with a side of hot sauce allows everyone to customize their spice level according to their preference.
What can I substitute for sweet potatoes?
If you're looking for a substitute for sweet potatoes, you can use butternut squash or regular potatoes. Both alternatives will provide a similar texture, though the flavor may differ slightly. Adjust cooking times as needed to ensure everything is tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).