Betty Crocker Pea Soup Recipe

Pea soup is a comfort food classic. It’s hearty, warming, and packs in the nutrients of one of the most overlooked vegetables: peas. When you think of pea soup, there’s something almost nostalgic about it. Maybe it’s the simple, earthy flavors or the creamy consistency that pairs so perfectly with crusty bread on a chilly evening. Whatever the reason, pea soup has remained a beloved dish in many households for generations.

And when you throw in Betty Crocker’s name, the recipe becomes almost like a guarantee for success. Betty Crocker is synonymous with approachable, family-friendly recipes that are both tasty and simple to follow. Her pea soup recipe is no exception – it’s easy to make, requires a few basic ingredients, and produces a pot of soup that is filling, flavorful, and comforting.

So, let’s dive in and see what makes Betty Crocker’s pea soup recipe a go-to for so many.

This particular recipe is a tried-and-true version of pea soup. It has a smooth, rich texture, with an inviting flavor that can be as simple or as complex as you want it to be. Whether you’re looking for a quick and easy dinner or preparing a hearty meal for a family gathering, this recipe has you covered.

Ingredients Needed

Before you start, gather these essential ingredients. You’ll be surprised at how few you need to create something so satisfying.

Dried split peas: This is the base of the soup. Split peas are high in fiber, protein, and essential nutrients, making them the perfect main ingredient.
Ham bone or ham hock: The rich, savory flavor of the ham bone adds depth to the broth. If you prefer not to use pork, there are vegetarian substitutions, but the ham brings a distinctive smokiness that you can’t replicate with other ingredients.
Carrots: These bring a touch of sweetness and a slight earthiness that complements the peas perfectly.
Celery: Celery contributes a refreshing crunch and mild, peppery flavor.
Onion: Onions form the backbone of almost every great soup, offering sweetness and depth when sautéed.
Garlic: A small addition that really elevates the flavor profile of the soup.
Bay leaves: A couple of bay leaves infuse the broth with a subtle, herbal aroma.
Thyme: Fresh thyme or dried thyme adds a floral and earthy note that helps balance the other flavors.
Salt and pepper: These are essential for seasoning and making sure the soup has a well-rounded taste.
Water or chicken broth: You’ll need a liquid to cook the peas and create the broth. Broth gives an added richness to the soup, but water works just fine if you prefer a lighter taste.

Cooking Instructions

Now that we’ve got our ingredients lined up, let’s get to cooking. The process is relatively simple but rewarding.

Prepare the peas: Begin by rinsing the dried split peas in a colander to remove any debris or dust. Set them aside.
Sauté the vegetables: In a large pot, heat some oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until they soften, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add the ham and seasonings: Stir in the ham bone or hock, bay leaves, and thyme. This is where the savory flavor starts to develop. Season with salt and pepper to taste.
Pour in the liquid: Add the rinsed split peas to the pot, followed by the chicken broth (or water). Bring the mixture to a boil over medium-high heat.
Simmer: Once the soup reaches a boil, reduce the heat and let it simmer for about 1.5 to 2 hours. The peas should be soft and mushy, and the ham should be tender enough to pull apart. Stir occasionally and check the liquid level. If the soup gets too thick, you can add more broth or water to reach your desired consistency.
Remove the ham bone: After the soup has simmered, remove the ham bone or hock from the pot. Pull off any remaining meat, chop it into bite-sized pieces, and return it to the pot. Discard the bay leaves.
Adjust seasoning: Taste the soup and adjust the seasoning as needed. If it needs more salt or pepper, now is the time to add it.
Serve: Ladle the soup into bowls and enjoy with some crusty bread for dipping!

Ingredient Insights

Let’s take a closer look at some of the key ingredients in this soup, and why they’re so essential to the final dish.

Split peas: Split peas are a great source of plant-based protein and fiber. They also have a slightly earthy, nutty flavor that forms the base of the soup’s creamy texture. They’re also quick to cook compared to other dried beans.
Ham: Using a ham bone or hock in this soup imparts a rich, smoky flavor that adds depth to the broth. The marrow in the bone also gives the soup a silky texture. Plus, using leftover ham reduces waste, making this a perfect recipe for using up scraps from a holiday dinner.
Carrots, celery, and onions (the mirepoix): These three vegetables, often called the “holy trinity” of French cuisine, form the foundation of flavor in many soups and stews. They work together to bring sweetness, crunch, and aromatic notes to the dish.
Bay leaves and thyme: These herbs are the unsung heroes of many great soups. Bay leaves add a slightly floral, almost citrusy taste, while thyme has an earthy flavor that marries well with the savory ham and peas.

Expert Tips

To elevate this soup and make it truly exceptional, here are some tips and tricks:

Rinse the peas thoroughly: While most people don’t give much thought to rinsing dried peas, it’s important to remove any dirt or debris. A quick rinse in a colander will ensure a smoother texture.
Use homemade stock: If you have the time, use homemade chicken stock instead of store-bought broth. It will enhance the soup’s richness and make it even more flavorful.
Cook low and slow: The key to perfect pea soup is long, slow simmering. This allows the peas to break down fully and creates a velvety texture. The longer you simmer, the more the flavors meld together.
Adjust texture to your liking: Some people love their pea soup to be super smooth, while others prefer it with a bit of texture. Use an immersion blender to purée the soup to your desired consistency, or leave it chunky for a more rustic feel.
Make it a one-pot meal: Serve the soup with some fresh bread and a salad, and you’ve got a complete meal that’s both filling and nutritious.

Recipe Variations

While Betty Crocker’s pea soup is already pretty perfect, there’s always room for a little creativity. Here are a few variations you might consider:

Vegetarian Version: Skip the ham bone and instead use vegetable broth. Add a bit of smoked paprika for a smoky flavor, or try a splash of liquid smoke for that depth you’d miss from the ham.
Spicy Pea Soup: If you like heat, try adding a pinch of cayenne pepper or red pepper flakes to the soup. A squeeze of lemon at the end also adds a refreshing kick.
Pea Soup with Bacon: If you love bacon’s smoky, crispy goodness, try adding crumbled bacon as a garnish or cooking it with the vegetables for an extra layer of flavor.
Add Potatoes: For a thicker, heartier version, dice some potatoes and throw them in with the peas. The starch from the potatoes will make the soup even creamier.
Add Cream: For a rich, velvety texture, swirl in some heavy cream or half-and-half at the end of cooking.

Final Words

Pea soup is the ultimate in comfort food. It’s simple, affordable, and can be made with a handful of pantry staples. Betty Crocker’s pea soup recipe captures all the essential flavors of this beloved dish – the smoky richness of the ham, the natural sweetness of the vegetables, and the creamy texture of the split peas. Whether you’re cooking for a crowd or just yourself, this soup is sure to hit the spot.

Betty Crocker Pea Soup Recipe