green peas

Vegetable beef soup made with hearty pieces browned beef and a smart mix of fresh and frozen vegetables. 

How To Make Hearty Vegetable Beef Soup

beef stew meat

kosher salt, divided, plus more as needed

black pepper

red potatoes

onion

carrots

celery

garlic

green beans (about 3 ounces)

olive oil, divided

low-sodium beef broth

tomatoes

Italian seasoning

parsley leaves

(10- peas

Crusty bread, for serving (optional)

Cut and season the beef stew meat. Cut 1 1/2 pounds beef stew meat into 1/2-inch pieces. Pat dry with paper towels and season with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Prepare the vegetables. Dice the following (no larger than 1/2-inch), keeping them separate: 1 pound red potatoes, 1 medium yellow onion (about 1 cup), 2 peeled medium carrots (about 1 cup), and 2 celery stalks (about 1/2 cup). Finely chop 4 garlic cloves. Trim and cut 1 cup green beans into 1-inch pieces. 

Brown the meat. Heat 1 tablespoon of the olive oil in a Dutch oven or large stockpot over medium-high heat until shimmering. Add half of the beef in a single layer, and cook until browned but not cooked through, about 2 minutes per side. Transfer to a plate. Repeat with browning the remaining beef, then transfer to the plate.

Sauté the mirepoix. Heat the remaining 1 tablespoon olive oil in the same pot over medium-high heat until shimmering. Add the onion and sauté until softened, scraping up any browned bits from the bottom of the pot, about 3 minutes. Add the remaining 2 teaspoons kosher salt, carrots, celery, and garlic, and cook until the carrots are brightened in color, 3 to 5 minutes.

Add the potatoes, tomatoes, and broth. Add the potatoes, 6 cups beef broth, 1 (28-ounce) can diced tomatoes with their juices, 1 tablespoon Italian seasoning, and the beef with any accumulated juices on the plate. Stir to combine and bring to a boil.

Simmer for 20 to 30 minutes. Reduce the heat to medium-low and simmer uncovered until the potatoes are tender, 20 to 30 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves.

Cook the green beans and peas. Add the green beans and 1 package frozen peas (about 2 cups) to the soup. Cook until the beans are tender, about 5 minutes. Taste and season with kosher salt as needed.

Serve the soup. Ladle the soup into bowls, top with parsley, and serve with crusty bread if desired.

No one really knows who invented chicken Vesuvio, a roast chicken and potato dish in white wine sauce named after Mount Vesuvius, the volcano in Campania, Italy. Some believe the dish first appeared on the menu at Vesuvio, a well-known Chicago restaurant in the 1930s; others believe it’s a riff on the roast chicken dishes that grandmothers in Southern Italy have been making for hundreds of years. (The truth is probably somewhere in the middle.) Whatever its origins, Chicagoans claim it as their own, and you can find it at almost every Italian-American restaurant in the Windy City. The dish always includes plenty of oregano and lemon juice, and usually a scattering of fresh or frozen peas for color. We reached out to La Scarola, one of the most popular Italian-American restaurants in Chicago, for their recipe, and then we adapted it for home cooks. Serve it with plenty of crusty bread, for sopping up the mouthwatering sauce.

Chicken Vesuvio

potatoes

olive oil

oregano

bone-in, skin-on chicken thighs (about 8 thighs)

Kosher salt and black pepper

unsalted butter,

garlic cloves, thinly sliced

chicken stock

dry white wine

lemon, juiced

Italian parsley,

Crusty bread,

Heat oven to 425 degrees. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano. Season with salt and pepper. Spread the potatoes out in an even layer. (It’s OK if some overlap). Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They’ll finish cooking with the chicken.)

While potatoes roast, prepare the chicken: Season the chicken with salt, pepper and the remaining 1 teaspoon oregano. In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.

Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes. Add the peas. Pour the mixture evenly over the potatoes, then gently stir to combine. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.

Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Turn on the oven’s broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. Drizzle with lemon juice, and sprinkle with parsley. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.

This humble dish of ground beef and vegetables — also called giniling or menudo in the Philippines — comes together in a single skillet and is endlessly customizable. 

Picadillo

vegetable oil

lean ground beef, ground pork, or

tomato paste

water

paprika

black pepper, plus more as needed

Soy sauce or coconut aminos (optional)

frozen peas and carrots

raisins

white rice,

Prep the vegetables. Finely chop 1 medium yellow onion. Mince 4 garlic cloves. Peel and dice 8 ounces russet or Yukon Gold potatoes.

Brown the meat. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef or ground pork and 1/2 teaspoon of the kosher salt. Cook, breaking it up with a spatula into small pieces, until just browned all over, about 4 minutes.

Add the aromatics. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. 

Add the tomato and potatoes. Add 1 tablespoon tomato paste and stir until it coats the meat mixture, about 1 minute. Add the potato, 1 can diced tomatoes and their juices, 1/2 cup water, 1 teaspoon paprika, 1/2 teaspoon black pepper, and the remaining 1 teaspoon kosher salt. Bring to a boil.

Simmer and season. Reduce the heat to maintain a simmer. Cover and simmer, stirring occasionally, until the potatoes are cooked through, 15 to 18 minutes. Taste and season with more black pepper, kosher salt, soy sauce, or coconut aminos as needed. 

Add the peas, carrots, and raisins. Add 1 cup frozen peas and carrots and 2/3 cup raisins. Cook uncovered until the peas and carrots are cooked through and the sauce has thickened slightly, about 4 minutes. Serve with cooked white rice.

The addition of whole peas adds an interesting texture to this creamy green risotto dish. With only eight ingredients (most of which you probably already have...

Pea Risotto

peas

butter

yellow onion, finely diced

Arborio rice

chicken stock, warmed

Parmesan, grated

salt and pepper,

This springtime dinner takes advantage of some of the season&#x27;s best green veggies. They join forces with fluffy ricotta dumplings and crunchy pistachios for a light yet cozy meal. 

Lemony Baked Ricotta Dumplings with Asparagus and Pea Pesto

shelled peas

asparagus

kosher salt, divided

black pepper, divided

Pecorino Romano

lemon

all-purpose flour

shelled, roasted, and lightly salted pistachios

If using frozen peas, place 1 cup in the bowl of a food processor fitted with the blade attachment to thaw while you prepare the dumplings and asparagus, about 20 minutes. If using fresh peas, bring a small pot of water to a boil. Add 1 cup shelled fresh peas and blanch until bright green and crisp-tender, about 1 minute. Drain and immediately transfer them to an ice water bath. Drain again and transfer to the food processor.

Arrange a rack in the middle of the oven and heat the oven to 425°F. Snap the woody ends off 1 pound asparagus, then cut the stalks crosswise on a slight diagonal into 2-inch pieces. Place in a 9x13-inch or other 3-quart baking dish. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Toss to coat, then spread out in an even layer.

Finely grate 2 ounces Pecorino Romano cheese (about 1 packed cup). Place half in a medium bowl and half in the food processor. Finely grate the zest of 1 small lemon into the medium bowl. Halve the lemon and squeeze the juice into the food processor (about 2 tablespoons).

Add 15 to 16 ounces whole-milk ricotta cheese, 1 large egg, 1/2 teaspoon of the kosher salt, and the remaining 1/4 teaspoon black pepper to the medium bowl and stir to combine. Add 1/4 cup all-purpose flour and stir to just combine; do not overmix.

Use a size 40 (1 1/2 tablespoon) cookie scoop or 2 spoons to drop 16 golf ball-size portions of the ricotta mixture into the prepared baking dish, spacing them about 1/2-inch apart. 

Bake until the tops of the dumplings are firm and the asparagus is tender, about 15 minutes. Meanwhile, smash and peel 1 small garlic clove, then add it to the food processor. Add 1/3 cup olive oil and the remaining 1/4 teaspoon kosher salt. Process, stopping to scrape down the sides of the bowl as needed, until the mixture comes together into a rough paste, about 30 seconds. Coarsely chop 1/3 cup pistachios.

Divide the pea pesto among 4 shallow bowls and spread it out in a large, even circle with the back of a spoon. Divide the dumplings and asparagus among the 4 bowls, piling it on top of the pesto. Sprinkle with the pistachios.

Chocolate Banana Shake

Banana, frozen

Cup Green Peas, frozen

Tablespoons Peanut Butter, smooth

Tablespoon Cacao Powder

Cups Almond Milk, unsweetened

Dates, pitted

Add all to blender cup and blend on high for 1-2 minutes till smooth.

Spring peas add a creamy texture and protein to this delicious and nutritious smoothie.

Spring Pea Smoothie

Cup Greens, Spring Mix

Mint

Banana

Orange

Lime

Cups Coconut Water

Tablespoon Coconut, unsweetened flakes

Add ingredients in the order listed and blend until smooth.

Reap all the beauty and health benefits from this smoothie&#039;s antioxidant powerhouses like goji berries, grapes, and orange juice!

Grape Protein Smoothie

Cup Spinach

Cup Grapes

Tablespoons Orange Juice

Tablespoon Goji Berries, dried

Tablespoon Superfood Essentials Vanilla Plant-Based Protein

The rich and creamy Broccoli, Pea and Coconut Soup is perfect for those chilly nights, especially when you want to get dinner on the table in minutes.

Broccoli, Pea, and Coconut Soup

Cup Broccoli, florets

Potato,

Onion, raw

Garlic, clove

Cup Coconut Milk, unsweetened

Cup Vegetable Broth, low-sodium

If using the NutriBullet Rx, blend on the 7-Minute Heated Cycle. Otherwise, blend until smooth. Then pour content into a pot and heat on the stove.

Green peas, mascarpone, parmesan, and lots of fresh herbs make up the creamy sauce for this pasta.

Super Easy Creamy Green Pea Pasta

mascarpone cheese

herbs

tsp salt

tsp black pepper

parmesan cheese

lb short pasta

If using frozen peas, add to a microwave safe bowl and cover with water. Microwave for 3 minutes, then drain the water.

Add the peas, mascarpone cheese, herbs, garlic, and salt and pepper to a food processor or blender and pulse until smooth.

Bring a large pot of salted water to a boil and cook the pasta according to the package until al dente. Save 1/4 cup of the pasta water before straining.

Add the blended sauce to a large frying pan over medium-low heat and bring up to a low simmer. Add the cooked pasta, parmesan cheese, and reserved pasta water. Stir until the sauce coats the noodles.

Top with additional herbs and grated parmesan. Enjoy!

This vegan mushroom stroganoff is an easy vegan lunch or dinner that&#039;s ready in around 20 minutes. It&#039;s rich and savoury, with plenty of flavour and no dairy at all. Made with simple ingredients.

Easy Vegan Mushroom Stroganoff

garlic (minced)

red pepper (diced)

oz cremini mushrooms

coconut milk

plant based milk

yeast

tsp cumin

onion powder

flour

capers

Cook vegetables.

Heat the olive oil in a large pan over a medium-high heat. Add the garlic, onion and red peppers, and cook for 5 minutes, until they soften.

Cook mushrooms.

Add the mushrooms and cook for a further 5 minutes. Resist the temptation to stir them too often, because this will allow the mushrooms to brown.

Stir.

Add the coconut milk, plant based milk of your choice from a carton, nutritional yeast, cumin, onion powder, salt and pepper. Stir together for a couple of minutes, until the ingredients are thoroughly combined.

Stir and serve.

Stir in the the flour and green peas. Stir continuously for around 2 minutes, until the sauce starts to thicken, and then add the capers. The vegan mushroom stroganoff is now ready to serve!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646475619/mminmtbkc89fn6cbnu4i.mp4

This vegan mushroom stroganoff is an easy vegan lunch or dinner that's ready in around 20 minutes. It's rich and savoury, with plenty of flavour and no dairy at all. Made with simple ingredients.

Serve up this tender, melt-in-your-mouth beef curry for an easy dinner.

Ed Halmagyi's Beef and Green Pea Curry recipe

beef

tbs ghee

tbs garam masala

brown onions

ginger

curry leaves

red chillies long seeded and finely diced

tbs fish sauce

beef stock

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030939537001&=domain=br

5348771529001-6030939537001

This quick, easy pasta dish takes as long as it takes to cook the pasta itself. It is a savory combination of sweet green peas with crisp onions and bacon.

Penne Pasta, Peas and Bacon

yellow onion

bacon

penne pasta ()

heavy cream

Bring a large pot of salted water to a boil and add the pasta. Halfway thru cooking the pasta,  add the frozen peas to the water. Refer to package cooking instructions minus 1 minute so the penne pasta will be at dente.

Meanwhile, in a large skillet, add the olive oil over medium-high, and add the finely diced onions and the bacon. Cook until the bacon and onions are crisp but not burned. 

Drain the pasta and peas and add them to the onion bacon mixture. Lower the heat to medium and add the heavy cream.

Stir well, add more cream if needed and serve immediately.

Bacon truly makes everything better! This recipe was packed with flavor and I loved the texture the peas added. Thanks for sharing this goodness!

This is awesome, the pasta is great and the sauce that envelopes it is superb it has its gentleness that comes together with the texture of both the peas and pasta.

This recipe is my new favorite pasta dinner! I'm loving the crispy onions, bacon and peas together with the pasta, such a comfort food pasta!

Delicious!!!!  Will definitely make again.  I did use some white wine to deglaze the pan after cooking the bacon and onions.  Didn’t want all those good bits to go to waste.  Thanks for the great recipe.

Great recipe and easy to use other ingredients, I have used ham or Italian sausage removed from casings and fried instead of bacon..I think you could add canned tuna towards the end....I use 1/2 &amp;1/2...it is rich enough when you add the the cheese...I have used different pasta as well...fettucini...or spaghetti broken in 1/2.  Sometimes I add a few red pepper flakes..for spice...This is an easy recipe...and so delicious . Do try thus!

i have been making a variation of this for years.  Instead of bacon I brown i pound of breakfast sausage, and instead of cream, i use 1  1/4 cup water and 1 chicken boullion cube and top it with Parmesan cheese.  I am excited to try your version.

Hello! I just wanted to let you know that your recipe was delicious. It was the first recipe that I cooked on my new large skillet, and I was so happy with how it turned out. I searched the internet for a pasta or mac recipe, and I was not disappointed when I found yours. My family and I loved it so much that I’m planning to make it again on Christmas Eve. I’m even going to add it to my list of favorite recipes! 😊

Rice, Pea, and Carrot Puree – easily steam and blend fresh purees for your baby. Make homemade baby food with the nutribullet® Baby Steam + Blend system.

Rice, Peas, and Carrots

Cup Carrot

Cup White Rice

Add all ingredients to the Work Bowl in the order listed.

Add water to the Water Reservoir at the 25-minute line.

Turn the dial to the Auto setting and run the program through completion.

Allow the purée to cool for 10 minutes before opening the Work Bowl.

Eggs baked in ham cups garnish with green peas fried with spinach and sun-dried tomatoes. This quick, simple and very tasty recipe perfect for branch.

Top 18 green peas recipes from across the web

The most viewed green peas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Penne Pasta, Peas and Bacon

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Eggs Baked in Ham Cups – Easy...

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Top 18 green peas recipes from across the web

The most viewed green peas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Hearty Vegetable Beef S...

Chicken Vesuvio

Picadillo

Pea Risotto

Lemony Baked Ricotta Dumplings with...

Chocolate Banana Shake

Spring Pea Smoothie

Grape Protein Smoothie

Broccoli, Pea, and Coconut Soup

Super Easy Creamy Green Pea Pasta

Easy Vegan Mushroom Stroganoff

Ed Halmagyi's Beef and Green Pea Cu...

Penne Pasta, Peas and Bacon

Rice, Peas, and Carrots

Eggs Baked in Ham Cups &#8211; Easy...

Baked Risotto Recipe

Cabbage Peas Poriyal

Pantry Green Pea Soup Recipe

The most viewed green peas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Eggs Baked in Ham Cups – Easy...