Velvety Pea Soup with Dehydrated Peas:
Easy, One-Pot Comfort!

You've got to try this pea soup with dehydrated peas and a touch of tarragon!

Craving a warm, comforting soup with minimal effort? This one-pot pea soup made with dehydrated peas, onions, and a hint of tarragon is incredibly smooth and rich—almost creamy in texture!

Velvety Smooth Pea soup made from dehydrated peas

And the best part? Easy cleanup! Just one pan to wash, plus a slice of bread and butter makes sure no drop goes to waste. 🍞😉

This soup gets its deep flavor from simple ingredients, but the star twist is dried tarragon, giving it a subtle, aromatic kick.

Give it a try and enjoy a bowl of cozy, homemade goodness!

Frequently Asked Questions

What kinds of peas make great pea soup?

There are many different types of peas that make great pea soup. Some of the most popular varieties include:

  • split peas
  • yellow peas
  • purple hulled peas
  • black-eyed peas

Are peas easy to grow?

Peas are a type of legume and are very easy to grow. Peas can be grown in most gardens with little effort. Peas do not require a lot of space and can even be grown in containers.

When are peas ready to harvest?

Peas are ready to harvest when the pods are plump and the peas are bright green. Check out this YouTube video on how to harvest peas.

dehydrated pea soup in a bowl

Top of Recipe

Pea Soup with Dehydrated Peas Recipe

Ingredients

Instructions

  1. Use clean cold water or freshly boiled water to rehydrate the onion and peas in separate bowls.
  2. When they are sufficiently plump, add the olive oil to a heavy pan on medium heat.
  3. Add the onions and cook until softened, around 5 minutes or so.
  4. Add the vegetable stock and tarragon, and bring to a boil.
  5. Add the peas and simmer for 10 minutes or until the peas and onion are cooked through.
  6. Use a blender to mix, in small batches... allow the air to escape from the little hole in the lid so that the heat doesn't cause any explosive problems! Just have your hand over that top little hole to catch any runaway splashes.
  7. Blend until smooth, about 45 - 60 seconds.

*IF you need to add salt, do so, BUT be careful NOT to over-salt as the bouillon has salt in it.

Nutrition Information

  • Servings: 4 servings
  • Calories: 100kcals
  • Fat: 3.7g
  • Protein: 3.6g
  • Carbohydrates: 13.3g
Bottom of Recipe

ENJOY! It's so quick and easy to prepare, right?

Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

Pea soup after blending
Pea soup in bowl

Exchange the dry ingredients in the recipe, above, for these fresh ingredients listed below!

  • 1/8 large onion, peeled and sliced
  • 2 cups fresh (or frozen) peas

Great Blenders for Making Pea Soup

Hamilton Beach Power Elite 58148 Blender
Hamilton Beach Power Elite 58148 Blender

Hamilton Beach® Power Elite 58148 Table Top Blender

  • Powerful ice crushing with patented Ice Sabre blades
  • 700 Watts peak power
  • Mix, purée, dice, crush ice
  • 4 buttons with 12 blending functions
Ninja BL660 Professional Compact Smoothie & Food Processing Blender
Ninja BL660 Professional Compact Smoothie & Food Processing Blender

Ninja® Professional Blender (BL660)

  • Frozen drinks, smoothies, sauces and more
  • 100 Watts motor
  • Chops food as a processor: mince, chop, grind, and blend
  • 72 oz pitcher
KitchenAid KSB1570SL 5-Speed Blender, 56 oz. Pitcher, Silver
KitchenAid KSB1570SL 5-Speed Blender, 56 oz. Pitcher, Silver

KitchenAid® 5-speed with PBA-Free Pitcher

  • Intelli-Speed Motor Control with 'soft start' feature to pull food into the blade then increases to the selected speed setting
  • Pulse and Crush Ice features
  • Stir, chop, mix, purée, or liquefy.
  • 56 oz PBA-free pitcher - silver-colored base
Hamilton Beach Wave Crusher, Shakes and Smoothies, 40 oz. Glass Jar, Stainless Steel
Hamilton Beach Wave Crusher, Shakes and Smoothies, 40 oz. Glass Jar, Stainless Steel

Hamilton Beach® Wave Crusher Blender

  • Patented Wave-Action system for smooth results without stirring with Ice Sabre blades
  • 14 Blending functions, 700 Watts peak power
  • Mix, purée, dice, crush ice, and more.
  • 40 oz Glass Jar with clean easy-pour lid

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How to Make EASY MEALS with Dried Food

20 Taste-Tested Easy Recipes eBook or Paperback

20 Taste-Tested Easy Recipes

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Fresh food ingredient amounts are included for when you have fresh food on hand.
See which recipes are included here.


Tarragon Makes the Difference!

It's that little bit of tarragon in this velvety pea soup, I think, that makes it such a special dish and I have to say that credit for adding tarragon goes to Ellie Krieger—she has some fantastic recipe books, you should really check them out.

You can find many of Ellie's great cookbooks over at Amazon.com. She does a really good job of explaining how to make the recipes; all turn out simply delicious! Go check out Ellie Krieger today.

How to Grow Tarragon

Tarragon is a perennial herb that is part of the Asteraceae family and it grows best in full sun and well-drained soil. Tarragon prefers soil that is high in organic matter.

Tarragon plants should be spaced 12 to 18 inches apart.

When is Tarragon Ready to Harvest?

Tarragon is typically harvested in the summer or early fall and is ready to harvest when the leaves are dry and the flavor is at its peak.

To harvest, cut the stems of the tarragon plants just above the ground.

What are the Different Types of Tarragon?

There are two different types of tarragon that you can grow: French tarragon and Russian tarragon.

  • French tarragon has a stronger flavor than Russian tarragon.
  • Russian tarragon is a more vigorous grower than French tarragon.

How to make Tarragon Vinegar

Tarragon vinegar in a bottle

Tarragon vinegar is made with tarragon and white wine vinegar. It has a strong flavor and is often used in salad dressings or as a marinade.

Here's an easy recipe for tarragon vinegar:

Ingredients:

  • 1 cup white wine vinegar
  • 1/4 cup minced tarragon
  • 1 tablespoon sugar
  • 1 teaspoon salt

Directions:

  1. In a glass jar, mix white wine vinegar, tarragon, sugar, and salt.
  2. Seal the jar and store it in a cool, dark place for 2 weeks.
  3. After 2 weeks, strain the vinegar and discard the tarragon. Pour vinegar into a clean glass jar and seal. Store in a cool, dark place.

REMINDER: Get Your Free How to Grow & Dehydrate Herbs eBook

How to Grow & Dehydrate Herbs - free eBook - coverclick to get your copy!

If you're thinking of growing herbs, pick up a free copy of "How to Grow and Dehydrate Herbs" today!

It's my gift to you for visiting Easy Food Dehydrating and because you wanted to learn how to make delicious pea soup with dehydrated peas! And I can't blame you for that. The pea soup is downright delicious.

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