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Boston Green Pea Soup

Boston Green Pea Soup

Serves: 2

Category: Soups and Stews
Tags: Aggressive Weight Loss

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Rated by: 23 members

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You won't need the luck of the Irish to whip together this velvety emerald soup. Quick and easy to make, it highlights the natural sweetness and flavor of green peas.

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1 medium onion, diced
3 cups no-salt-added or low-sodium vegetable broth
10 ounces frozen peas
1 head Boston or butter lettuce, coarsely chopped
1/8 teaspoon black pepper
1/8 teaspoon dried tarragon leaves
1/2 cup unsweetened soy, almond or hemp milk
1 tablespoon fresh lemon juice


Heat 2-3 tablespoons water in a soup pot. Add onions and water saute until tender, about 5 minutes. Stir in vegetable broth, peas, lettuce, pepper and tarragon, bring to a boil, reduce heat and simmer for 10 minutes. Stir in non-dairy milk.

Add soup to a blender and blend until smooth, working in batches. Pour blended soup into a large bowl after each batch and when all the soup is blended, return to soup pot and heat through. Stir in lemon juice and remove from heat.

Calories 180; Protein 11 g; Carbohydrates 31 g; Sugars 10 g; Total Fat 1.6 g; Saturated Fat 0.2 g; Cholesterol 0 mg; Sodium 267 mg; Fiber 10 g; Beta-Carotene 3392 ug; Vitamin C 24 mg; Calcium 176 mg; Iron 4 mg; Folate 155 ug; Magnesium 58 mg; Potassium 516 mg; Zinc 1.2 mg; Selenium 2.2 ug

Comments (23):



03/16/2013 09:53 AM

Rated this recipe:

Easy and delicious! And BRIGHT GREEN. I accidentally added way too much black pepper, and it was hot and very interesting.


03/16/2013 02:38 PM

Rated this recipe: (no rating)

Make soon, I even have my own wonderful vegetable broth
Using every veggie in the bin a few days ago!


03/17/2013 10:35 AM

Rated this recipe: (no rating)

Sorry but I'd rather use Boston lettuce in a salad...want to savour all it's flavours & this recipe
seems to diminish it's subtle taste mixed with peas which would probably overpower the end result.


03/17/2013 06:33 PM

Rated this recipe:

This was my Saint Patrick's Day lunch. Absolutely delicious, nice and light, will probably regularly use as first course soup for fancy spring or summer dinner. Would probably put a bit of dried mint on top to enhance.


03/19/2013 10:16 PM

Rated this recipe:

I love this soup! I couldn't find Boston lettuce so I substituted romaine and I didn't have dried tarragon. Next time I'll double the batch so I have leftovers.


03/21/2013 07:48 AM

Rated this recipe:

This was much better than I expected and very easy if you want something fast.


04/23/2013 11:25 PM

Rated this recipe:

Loved it. Recently cooked three types of beans, and I kept adding the cooking water to the vegetable stock I already had. So used that for the liquid. Just delicious, and so easy to prepare.


10/23/2013 08:14 PM

Rated this recipe:

It was good for a quick and easy soup, although I wouldn't serve it for SAD company or for people who are just transitioning to ETL. I couldn't find Boston lettuce anywhere, so I used Butter lettuce...don't know if that affected the flavor. I put some cooked mushrooms in it, unblended, left some unblended onions, and added black rice. I sprinkled a topping of nutritional yeast blended with almonds on top to make it more interesting.
This comment was last edited on 10/23/2013 08:22 PM


03/14/2014 03:34 PM

Rated this recipe: (no rating)

Sounds delicious! Going to try this for sure, but can anyone tell me what 10 ounces of peas looks like...?!! I'm Canadian, eh!


03/14/2014 04:13 PM

Rated this recipe: (no rating)

Norene: 10 ounces is about 300 grams. There are conversion calculators online. Just Google "ounces to grams"


03/16/2014 10:55 AM

Rated this recipe:

I like peas. I have never had boston lettuce. I do not use tarragon. I wasn't sure what to expect from this soup but I was pesently surprised. I would make this for company during the cold winter or in the summer. It was easy to find organic frozen peas and live organic boston lettuce which was a bonus. This doesn't make much so keep that in mind. I also use an i mersion blender which was much easier.


03/23/2014 11:30 PM

Rated this recipe: (no rating)

Enjoying this soup now! I was generous with the lemon juice at the end, juiced one entire lemon and it makes the soup what it is. Tried to use an immersion blender to save getting out the big Vitamix but when I gave up and used Vitamix it reminded me what that is for! Quick and easy job with the right tools.


05/31/2014 12:09 AM

Rated this recipe:


This soup is delicious. It is my understanding that butter lettuce and Boston lettuce are the same. Different names are used in different parts of the country. I add the lemon to the soup before serving; If I serve the soup more that one day, the lemon juice tastes fresh. I like this soup cold as well. This soup reminds me of a soup that I had in France made of fresh peas. Frozen peas are the next best taste closest to fresh.

I tried this with half frozen peas and half frozen leeks; I used limes instead of lemons.  This variation was also delicious.


This comment was last edited on 04/25/2017 11:50 PM


03/16/2016 05:43 AM

Rated this recipe: (no rating)

Great soup and recipe. Refreshing. Boston, Bibb or butter lettuce will all work.
Although from different origins they're very similar In taste. It's mostly butter or Bibb lettuce
where I live in Texas. I will add some white beans and cilantro next time! Mmmm!
This comment was last edited on 03/16/2016 05:45 AM


03/17/2016 09:22 PM

Rated this recipe:

I made this today - for something green for St. Patrick's day! Turned out....I didn't have any peas. So, rather than make a run to the store just for peas, I used a 10oz bag of frozen broccoli. I used butter lettuce. I blended it as the recipe calls for but then I also cooked some corn and added corn kernels to our bowls for some crunch. Excellent! Next time I will try it with peas but it was excellent with the broccoli.

Trish Joh replies:

01/16/2018 04:00 PM

Rated this recipe: (no rating)

That's totally what I do to recipies all the time! I am starting to make myself follow recipies to the 't' and am pleasently suprised often! I still love to improvise, but making things as they are written is also adds great variety. :)



04/04/2016 03:28 PM

Rated this recipe:

I made this for the first time. I will be doubling it next time. LOVED IT!!!! and super easy


02/06/2017 10:31 PM

Rated this recipe:

made the soup according to the was delicious!  Will make it again.



03/19/2017 02:22 PM

Rated this recipe:

This soup was easy and quick to prepare.  The next time I would use a little less vegetable broth so the consistency would be thicker. The favor was very good.  A very colorful soup.


04/16/2017 09:29 PM

Rated this recipe:

It was really watery so I added 4 Yukon potatoes and puréed it together and that worked wonders to thicken it up! I bet a can or two of white beans could do the same if wanting to add more protein to it. Or maybe mix it up and put two potatoes and one can of beans. You can also use a different vegetable like broccoli or asparagus etc.... but the soup is really good!

This comment was last edited on 04/16/2017 09:32 PM


08/22/2018 07:27 PM

Rated this recipe:

This soup is deeelish!!  I made it exactly as written.  Will double the recipe next time!


01/21/2019 08:07 PM

Rated this recipe:

Just made it tonight. I thought transferring to a blender seemed like too many dishes, so I just used an immersion blender. It was not a "smooth" soup of course, but I really liked it! Will make again soon.


02/07/2019 06:23 PM

Rated this recipe: (no rating)

Grossly thin. Going to try adding the white beans!  Thanks jblee48!


03/14/2019 02:39 PM

Rated this recipe: (no rating)

I am thinking about substituting the boston lettuce for cabbage.  Has anyone tried this?  Thoughts?  Thank you.

This comment was last edited on 03/14/2019 02:40 PM