Handwritten recipe for Pea soup
by: salvagedrecipes

Pea Soup with Vegetables and White Beans

Pea soup
This handwritten pea soup recipe is a simple, vegetable-forward soup that reflects practical home cooking of the early 1990s, when quick, nourishing meals were built from pantry staples and fresh produce. Starting with a base of sautéed onions, carrots, and garlic, the soup is gently simmered in chicken broth, then finished with zucchini, leeks, peas, and white beans for body and protein. The method is straightforward and unfussy, producing a light yet hearty soup that feels both comforting and clean. It’s the kind of everyday meal that fits easily into busy schedules while still delivering warmth, color, and flavor in every bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6
Calories 210 kcal

Ingredients
  

  • 1 tbsp oil
  • 1 onion (medium, chopped)
  • 2 carrots (sliced)
  • 2 cloves garlic (pressed)
  • 5 cups chicken broth
  • 1 cup zucchini (sliced)
  • 1 cup leeks (sliced)
  • 1 cup green peas
  • 1 cup white beans (drained and rinsed)
  • salt (to taste)
  • black pepper (to taste)

Instructions
 

Step 1: Build the base

  • Heat oil in a large pot over medium heat.
  • Add chopped onion and sliced carrots.
  • Cook until slightly softened, about 5 minutes.

Step 2: Add garlic and broth

  • Stir in pressed garlic and cook 30 seconds.
  • Pour in chicken broth.
  • Bring to a boil and cook for 10 minutes.

Step 3: Add vegetables and beans

  • Add zucchini, leeks, green peas, and white beans.
  • Reduce heat to a simmer.
  • Cook 10–15 minutes until vegetables are tender.

Step 4: Season and serve

  • Season with salt and pepper to taste.
  • Serve hot.

Tips

  • Blend half the soup for a creamier texture
  • Use vegetable broth for a vegetarian version
  • Add fresh herbs like thyme or parsley
  • Stir in cooked rice for extra heartiness
  • Add a splash of lemon juice before serving
  • Top with grated Parmesan
  • Include spinach or kale at the end
  • Use frozen peas if fresh aren’t available
  • Add diced potatoes for a thicker soup

Nutrition

Calories: 210kcalCarbohydrates: 32gProtein: 10gFat: 5gSaturated Fat: 0.7gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.6gCholesterol: 5mgSodium: 780mgPotassium: 620mgFiber: 8gSugar: 7gVitamin A: 6800IUVitamin C: 22mgCalcium: 85mgIron: 3.1mg
Keyword comfort food, hearty soup, homemade soup, one pot meal, pea soup, vegetable soup, vintage recipe
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