Field Peas & Greens Soup

Field Peas & Greens Soup 2


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 0   Average: 0/5]


Field Peas & Greens Soup 2

Field Peas & Greens Soup

If you prefer a meatless version of this soup then leave the bacon out and add 2 teaspoons of smoked paprika to the onion mixture and swap out the chicken stock with vegetable stock. The weather is beginning to turn a bit and I’m all about soups. 


5 Ounces Smoked Bacon (Cut Crosswise Into 1/4 Inch Strips)

1 1/2 Cups Chopped Onion

1 Cup Thinly Slice Celery

1 Cup Thinly Sliced Carrots

5 Thinly Sliced Garlic Cloves

1 Teaspoon Kosher Salt

1 Small Bay Leaf

2 Teaspoons Chopped Fresh Thyme 

2 Teaspoon Chopped Fresh Rosemary

6 Cups Chicken Stock or Vegetable Stock

3 Cups Shelled Field Peas

3 Cups Lightly Packed Stemmed & Thinly Shredded Leafy Greens (Spinach, Chard, Kale or Escarole)

1/4 Teaspoon Red Pepper Flakes

1 Tablespoon Cider Vinegar

Cook bacon in large-size soup pot or Dutch oven over medium heat for 10 minutes.  Stir often.  You will want it browned and almost crisp.  Transfer with slotted spoon to paper towels to drain. Spoon off the fat.  Stir in onion, celery, carrots, and kosher salt.  Cook for 9 minutes until vegetables are softened.  Stir often.  Add garlic, bay leave, thyme and rosemary.  Cook for another 2 minutes.  Add chicken stock and field peas. Bring to a boil.  Reduce heat and simmer for 30 minutes.  Remove bay leaf. Stir in greens (I used kale) and red pepper flakes. Cook, stirring often, for 7 minutes.  You will want greens to be wilted. Add bacon and vinegar. Give a good stir.  Remove from heat and serve hot.  Serves 4

Field Peas & Greens Soup

Field Peas


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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