25+ Hearty and Delicious Dutch Oven Pea Soup Recipes You Must Try

There’s something irresistibly comforting about a warm bowl of pea soup.

Whether you enjoy it on a cold winter day, as a hearty lunch, or as part of a cozy family dinner, pea soup is a timeless classic that never fails to please.

The Dutch oven method elevates this humble dish, offering the perfect combination of rich flavor and tender ingredients.

With its deep, savory broth and variety of flavor combinations, Dutch oven pea soup is a versatile meal that can be tailored to fit any palate.

If you’re looking for new and exciting ways to prepare this dish, you’re in the right place.

We’ve gathered over 25 mouthwatering Dutch oven pea soup recipes, from the traditional to the creative, that will inspire your next soup-making adventure.

Let’s dive into the world of Dutch oven pea soup, where comfort meets flavor!

25+ Hearty and Delicious Dutch Oven Pea Soup Recipes You Must Try

No matter your taste preferences or dietary needs, there’s a Dutch oven pea soup recipe for everyone in this collection.

From hearty meat-based soups to vegetarian and vegan options, these recipes showcase the versatility of the humble split pea.

Using a Dutch oven ensures that each bowl is filled with rich, flavorful broth and tender ingredients that melt in your mouth.

Whether you’re craving a smoky chipotle kick or the freshness of lemon and herbs, these 25+ recipes will inspire you to get cooking.

So, gather your ingredients, pull out your Dutch oven, and get ready to enjoy the ultimate comfort food in a bowl.

Classic Dutch Oven Split Pea Soup

This traditional split pea soup is perfect for chilly days. The Dutch oven method ensures a rich, hearty soup full of depth and flavor. With simple ingredients like split peas, ham, and vegetables, this soup is easy to make and incredibly comforting. It simmers to perfection, creating a silky texture and a deep, savory taste.

Ingredients:

• 1 lb dried split peas, rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 6 cups low-sodium chicken or vegetable broth
• 1 lb ham hock or ham bone
• Salt to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onions, carrots, and celery, cooking for about 5-7 minutes until softened.
2. Add the garlic and cook for another minute, stirring constantly to avoid burning.
3. Stir in the rinsed split peas, bay leaf, thyme, and black pepper. Pour in the broth and bring the mixture to a boil.
4. Once boiling, reduce the heat to low and add the ham hock or ham bone. Cover and simmer for 1.5 to 2 hours, occasionally stirring.
5. After the soup has thickened and the peas are tender, remove the ham hock or bone. Shred the meat and return it to the soup.
6. Taste and adjust salt and seasoning as needed.
7. Serve hot, garnished with fresh parsley.

This classic split pea soup, made in the Dutch oven, is a satisfying meal that is both simple and flavorful. The long simmering time allows the peas to break down and blend with the ham, resulting in a deliciously creamy texture. With its hearty vegetables and savory broth, this soup is the perfect way to warm up during colder months.

Smoky Bacon and Lentil Dutch Oven Soup

Packed with smoky flavor from bacon and lentils, this Dutch oven soup is a twist on traditional pea soup. The bacon adds a delicious richness, while the lentils create a hearty base that absorbs all the flavors. The slow cooking process in the Dutch oven melds the ingredients perfectly, making each spoonful an irresistible blend of smoky, savory, and comforting tastes.

Ingredients:

• 1 lb dried green or brown lentils, rinsed
• 1 tablespoon olive oil
• 6 slices thick-cut bacon, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 bay leaf
• 6 cups chicken or vegetable broth
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a Dutch oven, heat olive oil over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving a small amount of bacon fat in the pot.
2. Add the onions, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally until softened.
3. Stir in the garlic, smoked paprika, and cumin. Cook for another 1-2 minutes, allowing the spices to bloom.
4. Add the lentils, bay leaf, and broth to the pot. Stir well to combine, then bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the lentils are tender and the soup has thickened.
6. Remove the bay leaf, then stir in the reserved bacon and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This smoky bacon and lentil soup is a rich and satisfying variation on the classic split pea soup. The bacon adds depth, while the lentils provide a filling and nutritious base. The Dutch oven method brings out the full flavor of the ingredients, and the end result is a comforting, well-rounded soup perfect for any occasion.

Vegetarian Dutch Oven Pea Soup

This vegetarian version of Dutch oven pea soup is perfect for those who prefer a meat-free dish without sacrificing flavor. The soup is made with green split peas, hearty vegetables, and fresh herbs, simmered to perfection in a Dutch oven. The result is a creamy, flavorful soup that is both healthy and satisfying.

Ingredients:

• 1 lb dried green split peas, rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups vegetable broth
• Salt and black pepper, to taste
• 2 cups kale or spinach, chopped
• 1 tablespoon lemon juice (optional)
• Fresh dill, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened.
2. Add the garlic, thyme, and bay leaf. Stir and cook for another minute.
3. Add the rinsed split peas and vegetable broth to the pot. Stir to combine, and bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the peas are tender and the soup has thickened.
5. Remove the bay leaf and blend the soup with an immersion blender to your desired consistency (you can also use a regular blender in batches).
6. Stir in the kale or spinach and cook for another 5 minutes until the greens are wilted.
7. Season with salt, pepper, and a splash of lemon juice to brighten the flavors.
8. Serve hot, garnished with fresh dill.

This vegetarian pea soup is a light yet satisfying meal, offering all the richness of a traditional pea soup but with a fresh, plant-based twist. The Dutch oven ensures the flavors meld beautifully, and the addition of kale or spinach gives the soup a burst of color and nutrition. Whether you’re a vegetarian or just looking for a meatless option, this soup is sure to please with its hearty, comforting flavors.

Hearty Dutch Oven Split Pea Soup with Sweet Potatoes

This variation of split pea soup incorporates the natural sweetness of sweet potatoes, making for a hearty, vibrant, and nutritious dish. The Dutch oven helps to tenderize the peas and vegetables, creating a smooth, comforting texture. The combination of earthy peas and sweet potatoes results in a wonderfully balanced soup that is both filling and flavorful.

Ingredients:

• 1 lb dried split peas, rinsed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 6 cups vegetable broth
• Salt and pepper to taste
• 2 cups fresh spinach, chopped (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery, and sweet potatoes. Cook for 7-10 minutes, stirring occasionally, until the vegetables start to soften.
2. Add the garlic, cumin, smoked paprika, and bay leaf. Stir for 1-2 minutes, allowing the spices to release their aroma.
3. Stir in the split peas and vegetable broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the peas are soft and the soup has thickened.
4. Remove the bay leaf. Use an immersion blender to purée the soup to your desired consistency (or blend in batches in a regular blender).
5. If desired, stir in fresh spinach for added color and nutrition, cooking for an additional 5 minutes until wilted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This hearty split pea soup with sweet potatoes offers a deliciously unique twist on a classic favorite. The natural sweetness of the sweet potatoes balances the earthiness of the peas, while the Dutch oven method creates a rich, comforting base. Perfect for a cozy dinner, this soup is a nutritious and filling option that will satisfy your taste buds and warm your soul.

Spicy Cajun Dutch Oven Pea Soup

This spicy Cajun-inspired split pea soup delivers bold flavors with a kick of heat. With the inclusion of smoked sausage, Cajun seasoning, and bell peppers, this soup is packed with a smoky, spicy, and savory profile. Cooking in a Dutch oven allows all the flavors to meld together, creating a deliciously rich and satisfying soup.

Ingredients:

• 1 lb dried green split peas, rinsed
• 1 tablespoon olive oil
• 1 lb smoked sausage, sliced
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 6 cups chicken broth
• Salt and pepper to taste
• Hot sauce (optional, for extra heat)
• Fresh green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the smoked sausage slices and cook for 5-7 minutes, until browned and slightly crispy. Remove the sausage and set aside.
2. In the same pot, add the onion, bell pepper, celery, and garlic. Cook for 5-7 minutes, until the vegetables are softened.
3. Stir in the Cajun seasoning, smoked paprika, and bay leaf, cooking for another minute to bring out the spices.
4. Add the rinsed split peas and chicken broth. Stir to combine and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the peas are tender and the soup thickens.
5. Return the sausage to the soup and stir. Taste and adjust seasoning with salt, pepper, and hot sauce if you prefer a spicier soup.
6. Serve hot, garnished with fresh green onions.

This spicy Cajun pea soup brings a bold and flavorful twist to a classic dish. The combination of smoked sausage, Cajun spices, and a touch of heat gives the soup a rich and smoky depth. Perfect for those who love bold flavors and a little kick, this Dutch oven soup is hearty and satisfying, with a touch of Southern flair.

Creamy Coconut Curry Pea Soup

This creamy coconut curry pea soup offers a delightful fusion of flavors, blending the earthy richness of split peas with the aromatic spices of curry and the creamy smoothness of coconut milk. Made in a Dutch oven, the slow simmering process brings out the depth of the spices and creates a comforting, velvety texture. It’s a perfect soup for those looking for something different yet deliciously warming.

Ingredients:

• 1 lb dried split peas, rinsed
• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 6 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. In a Dutch oven, heat coconut oil over medium heat. Add the onion, cooking for 5-7 minutes until softened.
2. Add the garlic, ginger, curry powder, turmeric, and cumin. Stir for 1-2 minutes, allowing the spices to bloom and fill the kitchen with their fragrant aroma.
3. Stir in the split peas, vegetable broth, and coconut milk. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, until the peas are tender and the soup thickens.
4. Remove the soup from heat. Use an immersion blender to purée the soup until smooth and creamy, or blend in batches using a regular blender.
5. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh cilantro and lime wedges for a refreshing touch.

This creamy coconut curry pea soup is a flavorful and unique twist on the classic split pea soup. The combination of coconut milk and curry spices creates a velvety smooth, fragrant soup that is rich in flavor and texture. Perfect for those seeking something a bit different, this Dutch oven recipe is both comforting and exotic, ideal for a cozy evening or a dinner party.

Lemon Herb Dutch Oven Pea Soup

This light and refreshing pea soup is infused with the bright flavors of lemon and fresh herbs, making it a perfect spring or summer dish. The Dutch oven method ensures the ingredients are tender and the flavors fully meld together. With a vibrant, citrusy twist, this pea soup is both soothing and refreshing, ideal for a light lunch or starter.

Ingredients:

• 1 lb dried split peas, rinsed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 6 cups vegetable broth
• Juice and zest of 1 lemon
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until softened.
2. Add the garlic, thyme, oregano, and bay leaf, stirring for 1-2 minutes to bring out the flavors of the herbs.
3. Stir in the rinsed split peas and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the peas are tender and the soup has thickened.
4. Once the soup has cooked, remove the bay leaf. Stir in the lemon juice and zest, adjusting seasoning with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

The bright, zesty flavors of lemon and fresh herbs elevate this classic pea soup to something special. The Dutch oven ensures that the soup is rich and tender, while the lemon adds a refreshing touch that balances the earthy peas. This light yet satisfying soup is perfect for those who crave a healthy, flavorful meal with a citrusy twist.

Dutch Oven Pea Soup with Turkey and Kale

This hearty pea soup combines lean turkey with nutrient-rich kale, making for a filling, protein-packed meal. The Dutch oven allows the turkey to tenderize as it simmers with the peas, creating a savory and flavorful broth. The addition of kale adds color and freshness, making this soup a wholesome and satisfying dish perfect for a cozy dinner.

Ingredients:

• 1 lb dried split peas, rinsed
• 2 tablespoons olive oil
• 1 lb ground turkey or turkey thighs, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups chicken or vegetable broth
• 3 cups fresh kale, chopped
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the ground turkey (or chopped turkey thighs) and cook until browned, breaking it apart as it cooks, about 5-7 minutes.
2. Add the onion, carrots, and celery. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in the garlic and dried thyme, cooking for another minute until fragrant.
4. Add the split peas, bay leaf, and broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the peas are tender and the soup has thickened.
5. Stir in the chopped kale and cook for another 5 minutes until the kale is wilted and tender.
6. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice for extra brightness.
7. Serve hot.

This turkey and kale pea soup is a healthy, hearty dish that brings a delightful combination of flavors and textures. The turkey provides lean protein, while the kale adds nutrition and a burst of color. The Dutch oven method ensures that the flavors blend beautifully, making this a comforting and satisfying meal, perfect for any season.

Dutch Oven Sweet Pea and Mint Soup

This sweet pea and mint soup is a refreshing, light dish with a delightful balance of sweetness from the peas and freshness from the mint. Perfect for a spring or summer meal, this soup is made in a Dutch oven to ensure a smooth and creamy texture. The addition of fresh mint creates a vibrant, herbaceous flavor that enhances the peas’ natural sweetness.

Ingredients:

• 1 lb fresh or frozen peas
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 potato, peeled and diced (optional, for extra creaminess)
• 4 cups vegetable or chicken broth
• 1/2 cup fresh mint leaves, chopped (plus extra for garnish)
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and cook for 5-7 minutes until softened.
2. Add the garlic and cook for another minute, stirring to avoid burning.
3. Add the peas and potato (if using), followed by the broth. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15-20 minutes, or until the peas are tender.
4. Remove the soup from heat and stir in the fresh mint leaves. Use an immersion blender to purée the soup until smooth and creamy, or blend in batches using a regular blender.
5. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice for brightness.
6. Serve hot or chilled, garnished with extra mint leaves.

This sweet pea and mint soup is a light and refreshing dish, perfect for warm weather or as a starter to a main meal. The natural sweetness of the peas is enhanced by the fresh mint, creating a unique and delightful flavor profile. Made in a Dutch oven, the soup reaches a smooth, creamy texture that is both satisfying and invigorating.

Dutch Oven Pea Soup with Roasted Garlic and Parmesan

This rich and savory pea soup features the depth of roasted garlic and the umami of Parmesan cheese. The Dutch oven method creates a perfectly balanced broth, allowing the roasted garlic to infuse the soup with a mellow sweetness. Topped with freshly grated Parmesan, this comforting soup is ideal for those who crave a creamy, flavorful dish with a touch of elegance.

Ingredients:

• 1 lb dried split peas, rinsed
• 2 tablespoons olive oil
• 1 head garlic, roasted (see instructions)
• 1 medium onion, chopped
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 1 bay leaf
• 6 cups vegetable or chicken broth
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh thyme or parsley for garnish

Instructions:

1. To roast the garlic: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes, until soft and golden brown. Squeeze out the roasted garlic cloves.
2. Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until softened.
3. Stir in the roasted garlic, mashed into a paste, and cook for another minute to release the flavor.
4. Add the rinsed split peas, bay leaf, and broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the peas are tender and the soup thickens.
5. Remove the bay leaf, then stir in the grated Parmesan. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh thyme or parsley and additional Parmesan if desired.

This Dutch oven pea soup with roasted garlic and Parmesan offers a sophisticated twist on a classic dish. The roasted garlic lends a sweet, mellow depth to the soup, while the Parmesan adds a savory, creamy finish. The Dutch oven ensures the ingredients meld beautifully, making each bowl a perfect balance of flavors. It’s a cozy, indulgent option for cooler weather or a special occasion.

Dutch Oven Pea Soup with Smoked Turkey Leg

This smoky, hearty pea soup features the rich flavor of smoked turkey leg, which adds a wonderful depth of flavor to the split peas. The Dutch oven method ensures the turkey leg infuses the soup with its smoky essence as it simmers slowly. This comforting soup is the perfect dish for a cold evening, packed with savory flavors and tender peas.

Ingredients:

• 1 lb dried split peas, rinsed
• 1 smoked turkey leg (or smoked turkey drumstick)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 bay leaf
• 6 cups chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 5-7 minutes until softened.
2. Add the garlic and cook for an additional minute, stirring to avoid burning.
3. Add the split peas, bay leaf, chicken broth, and smoked turkey leg to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the peas are soft and the soup has thickened.
4. Remove the turkey leg from the pot, discard the bones, and shred the meat. Return the turkey meat to the soup.
5. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This smoked turkey leg pea soup is a perfect example of how a simple ingredient can elevate a classic dish. The smoky richness of the turkey infuses the broth, creating a deep, flavorful base. The Dutch oven allows the peas to break down into a creamy texture, while the turkey adds both flavor and heartiness. This soup is a warm, comforting dish that is perfect for sharing with family or friends.

Dutch Oven Pea Soup with Asparagus and Lemon

This fresh and vibrant pea soup pairs the earthy flavor of peas with the crispness of asparagus and the bright, zesty kick of lemon. The Dutch oven method ensures that all the flavors blend beautifully, creating a smooth and creamy soup. This is a great option for those looking for a light, yet filling dish, perfect for spring or early summer.

Ingredients:

• 1 lb fresh or frozen peas
• 2 tablespoons olive oil
• 1 bunch asparagus, trimmed and chopped into bite-sized pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups vegetable or chicken broth
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Add the asparagus and thyme, cooking for another 5 minutes until the asparagus is tender.
3. Stir in the peas, bay leaf, and broth. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-30 minutes, or until the peas are tender and the soup has thickened.
4. Remove the bay leaf. Use an immersion blender to purée the soup until smooth or blend in batches using a regular blender.
5. Stir in the lemon juice and zest, adjusting seasoning with salt and pepper to taste.
6. Serve hot, garnished with fresh dill.

This pea soup with asparagus and lemon is a delightful and light dish with a refreshing twist. The vibrant green asparagus and peas create a colorful, flavorful base, while the lemon adds a zesty brightness that lifts the entire dish. Made in a Dutch oven, this soup has a wonderful, smooth texture and is the perfect way to embrace the flavors of spring. It’s a refreshing and satisfying option for a healthy meal.

Rustic Dutch Oven Pea Soup with Bacon and Potatoes

This hearty pea soup features crispy bacon and tender potatoes, creating a comforting dish that’s both savory and satisfying. The Dutch oven method allows the flavors to meld perfectly, with the smoky bacon infusing the broth and the potatoes adding a creamy texture. This soup is perfect for a filling, rustic meal on a chilly day.

Ingredients:

• 1 lb dried split peas, rinsed
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 6 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the rendered fat in the pot.
2. Add the olive oil to the pot with the bacon fat. Add the onion, carrots, and celery, cooking for 5-7 minutes until softened.
3. Stir in the potatoes, dried thyme, bay leaf, and split peas. Add the broth and bring the soup to a boil.
4. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the peas and potatoes are tender.
5. Remove the bay leaf and adjust seasoning with salt and pepper.
6. Serve hot, garnished with crispy bacon and fresh parsley.

This rustic pea soup with bacon and potatoes is the epitome of comfort food. The crispy bacon adds a smoky richness, while the potatoes provide a creamy texture that makes this soup both filling and hearty. Made in a Dutch oven, the soup has a rich, well-developed flavor that’s perfect for warming up on a cold day. It’s a crowd-pleasing dish that combines simplicity with deliciousness.

Smoky Chipotle Dutch Oven Pea Soup

This pea soup offers a bold, smoky flavor with a kick of heat from chipotle peppers. The Dutch oven ensures that the flavors meld together as the soup simmers, resulting in a rich, smoky base with a subtle spiciness. This soup is perfect for those who enjoy a bit of heat and smoky depth in their meals.

Ingredients:

• 1 lb dried split peas, rinsed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 6 cups vegetable or chicken broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
2. Stir in the chipotle peppers, smoked paprika, and cumin. Cook for 1-2 minutes until fragrant.
3. Add the split peas, bay leaf, and broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the peas are tender.
4. Remove the bay leaf and taste the soup, adjusting seasoning with salt and pepper as needed.
5. Serve hot, garnished with fresh cilantro and lime wedges for an extra burst of flavor.

This smoky chipotle pea soup is a flavorful and spicy twist on the classic recipe. The smoky chipotle peppers bring a deep, complex flavor that pairs perfectly with the split peas. The Dutch oven method helps develop a rich, hearty base, making this soup a warming and satisfying option for those who enjoy a little heat. The lime and cilantro garnish add a fresh contrast to the smoky richness, making each bowl a balanced and delicious meal.

Dutch Oven Pea Soup with Roasted Red Pepper and Basil

This vibrant pea soup combines the sweetness of roasted red peppers with the freshness of basil, resulting in a colorful and flavorful dish. The Dutch oven ensures the soup cooks evenly, blending the flavors together into a rich, velvety consistency. Perfect for a light yet filling meal, this soup offers a fresh and aromatic twist on a classic favorite.

Ingredients:

• 1 lb dried split peas, rinsed
• 2 tablespoons olive oil
• 2 large red bell peppers, roasted, peeled, and chopped (or use jarred roasted peppers)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 6 cups vegetable or chicken broth
• Salt and pepper to taste
• 1/2 cup fresh basil leaves, chopped
• Fresh basil for garnish

Instructions:

1. To roast the red peppers: Place the peppers under a broiler or over an open flame until the skin is charred. Transfer to a bowl and cover with plastic wrap to steam, then peel off the skin and chop the peppers.
2. Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
3. Stir in the roasted red peppers and dried oregano, cooking for another minute to meld the flavors.
4. Add the split peas and broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the peas are tender.
5. Use an immersion blender to purée the soup until smooth, or blend in batches using a regular blender.
6. Stir in the fresh basil and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh basil.

This roasted red pepper and basil pea soup is a light, aromatic twist on the traditional recipe. The sweetness of the roasted red peppers adds a delightful depth of flavor, while the fresh basil enhances the soup with a fragrant, herbal note. The Dutch oven method ensures a smooth, creamy texture that makes each spoonful comforting and satisfying. It’s a perfect option for those looking for a refreshing yet hearty soup, ideal for any season.

Note: More recipes are coming soon