Pea Soup

pea soup 600px


  • 3 + 2 cup water
  • 3-4 oz (100 g) meat, beef, pork or chicken
  • 3/4 cup dry peas
  • 1 potatoes, medium
  • 1/2 carrot, medium
  • 1/4 onion, medium
  • 1/2 tbsp Chicken Base Bullion (optional, I buy it at Costco)
  • 1/2 tsp Goya Adobo Seasoning (my favorite)
  • 1/8 tsp ground pepper
  • 1/2 tsp dill, fresh or dried, chopped
  • 1/2 tsp parsley, fresh or dried, chopped
  • 1 bay leaf
  • Bread, 1-2 pieces
  • Coconut or olive oil



  1. Cut  raw meat into pieces, cook with 3 cups of water until it’s cooked.
  2. Separately cook the peas with 2 cups of water – for about 30 minutes.
  3. Combine meat and pea bullion together.
  4. Cut the potato into small cubes, add to a pot, bring to a boil, set a timer for another 15-20 minutes.
  5. Grate carrot, chop onion.
  6. On a skillet, fry onion and carrot with olive or coconut oil for about 5 minutes on medium heat, stirring occasionally. Transfer the mixture into a pot.
  7. Add salt, Chicken Base Bullion, and pepper.
  8. About 1 minute before the end, add parsley, dill, and bay leaf.
  9. Turn heat off. With a lead on, cover the pot with a clean kitchen towel for 5-10 minutes (this step is optional), for richer taste.
  10. Cut the bread into small cubes, fry with oil in a pan.
  11. Serve soup with fried bread cubes, adding them into the plate of soup right before serving, as much as desired. Enjoy!



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