Pantry Green Pea Soup

Contributor: Christine Pittman

A Pea Soup that uses canned sweet peas instead of split peas so that it’s ready before you believe possible. And it’s beyond delicious too!

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4-5 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


  • Optional vegetables*
  • 3 (15 oz.) canned green peas, drained (or 32 oz. frozen green peas, defrosted)
  • 3 cups low-sodium chicken stock, plus more to thin out the soup, if desired
  • 7 oz. canned ham (or other ham), finely diced
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. dry thyme leaves
  • ¼ tsp. coarse black pepper


  1. Put the peas into a large saucepan or Dutch oven along with the stock, ham, garlic powder, salt, thyme, and black pepper.
  2. Heat over medium-high heat until it reaches a simmer. Reduce heat to low and simmer 5 minutes to blend flavors.
  3. Use an immersion blender to puree the pea mixture until it’s smooth (or until it’s the texture you’d like. You can alternately do this in batches in a blender.
  4. Taste the soup. Add more stock if you’d like it thinner. Add more salt and pepper to taste.


*If you have any of the following, saute them in 1 tablespoon of cooking oil in the soup pot, stirring occasionally, until softened, prior to adding the other ingredients: 1 small onion (chopped), 2 carrots (shredded), 2 ribs celery (finely chopped).