Oh, let me tell you—this one’s pure cozy in a bowl. If you’ve never had Swedish Pea Stew (also known as Ärtsoppa), you’re in for a comforting surprise. It’s the kind of meal that wraps around you like your favorite blanket on a chilly day. Think hearty, thick, slightly sweet, and deeply savory, with warm undertones of smoked meat and earthy split peas. And the best part? It simmers away on the stove, making your kitchen smell like something magical is brewing.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Whether you’re embracing your Nordic roots or just need a new go-to comfort meal, trust me, you’re going to love this one. It’s wholesome, filling, and surprisingly simple to whip up.
Why You’ll Love Swedish Pea Stew
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for slow weekend cooking or a comforting weeknight dinner. It’s satisfying enough to be the main dish or can be paired with a light salad and rye bread.
Budget-Friendly: Made with humble pantry staples—split peas, onions, carrots, and a bit of smoked meat—it proves you don’t need fancy ingredients to create big flavors.
Quick and Easy (with time-saving options): While traditional versions take their sweet time to simmer, you can adapt this recipe for a pressure cooker or slow cooker for easy meal prep.
Customizable: Add a dash of mustard or serve with Swedish pancakes on the side to make it your own. Prefer it vegetarian? Just skip the meat and use veggie broth instead.
Crowd-Pleasing: Rich, thick, and deeply satisfying, it’s the kind of soup everyone goes back for seconds. Even picky eaters warm up to its rustic charm.
Ingredients in Swedish Pea Stew
Here’s the magic of this stew—it’s made with simple ingredients, but each one plays an important role in building those cozy, layered flavors.
Yellow Split Peas: The heart of the stew. These soften into a creamy base as they cook, giving the stew its signature texture.
Smoked Ham or Pork Shoulder: Adds depth and smokiness. Traditionally, a ham bone is used, but diced smoked meat works just as well for a shortcut.
Yellow Onion: Adds a touch of sweetness and savory background flavor.
Carrots: For a bit of natural sweetness and a pop of color.
Bay Leaves: Infuse subtle earthy notes throughout the stew.
Thyme: A tiny sprinkle goes a long way in adding a hint of herbal warmth.
Salt and Pepper: Essential for seasoning and balance.
Wholegrain Mustard (optional): Swirl in a spoonful at the end for a tangy kick—it’s traditional and totally worth it.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: No need to preheat anything here—just grab a large pot or Dutch oven and let’s get cooking.
Combine Ingredients: In your pot, add split peas, chopped onions, carrots, smoked meat, bay leaves, and thyme. Pour in enough water or broth to cover everything. Bring to a gentle boil.
Simmer and Skim: Lower the heat to a simmer and let it bubble away for about 1.5 to 2 hours. Skim off any foam that rises to the top—this helps keep the stew clean-tasting and smooth.
Remove the Meat: Once the peas are soft and the meat is tender, remove the meat, shred it, and discard any bones or excess fat. Return the shredded meat to the pot.
Adjust Consistency: Stir well—if it’s too thick, add a splash of water or broth. Too thin? Let it simmer a bit longer uncovered.
Finishing Touches: Add salt and pepper to taste, and stir in mustard if using. Let the stew sit for 10–15 minutes before serving—this helps the flavors deepen.
Serve and Enjoy: Ladle into warm bowls, top with a sprinkle of fresh thyme or parsley if you like, and dig in. Don’t forget some crusty bread or a slice of rye on the side!
Nutrition Facts
Servings: 6
Calories per serving: 310
Preparation Time
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
How to Serve Swedish Pea Stew
This dish is the epitome of cozy, but with the right pairings, it becomes a total vibe:
Rye Bread or Crispbread: A classic side. Use it to scoop up thick spoonfuls of stew or for mopping the bowl clean.
Swedish Pancakes: Yes, it’s tradition! Serve thin, crepe-like pancakes with lingonberry jam afterward for a complete Nordic experience.
Pickled Beets or Cucumbers: Their bright, tangy flavor cuts through the richness of the stew beautifully.
Fresh Herbs: Sprinkle fresh thyme or parsley just before serving for a pop of color and freshness.
Additional Tips
Prep Ahead: Chop veggies and soak your split peas overnight to reduce cooking time.
Spice It Up: Add a pinch of nutmeg or allspice for a deeper, wintry vibe.
Dietary Adjustments: Make it vegetarian by using veggie broth and skipping the meat—add smoked paprika for a hint of that smoky flavor.
Storage Tips: Keeps well in the fridge for up to 5 days. It actually tastes better the next day!
Double the Batch: Make a big pot and freeze individual portions for cozy meals all month long.
FAQ Section
Q1: Can I use green split peas instead of yellow?
A1: Absolutely! Green split peas are slightly sweeter and will change the color a bit, but the taste is still great.
Q2: What if I don’t have smoked meat?
A2: You can use bacon or even a bit of smoked paprika to mimic that flavor.
Q3: Can I use a slow cooker?
A3: Yes! Add all ingredients to your slow cooker and cook on low for 8 hours or high for 4–5 hours.
Q4: Can I freeze Swedish Pea Stew?
A4: Definitely. It freezes beautifully for up to 3 months. Just thaw and reheat gently.
Q5: Can I make this vegetarian?
A5: Yes, just skip the meat and use veggie broth. A little smoked paprika or liquid smoke adds nice depth.
Q6: How thick should the stew be?
A6: Traditionally, it’s quite thick—almost like a porridge—but you can thin it out with extra broth to suit your preference.
Q7: What’s the origin of this dish?
A7: Ärtsoppa has been a staple in Swedish cuisine for centuries and is traditionally eaten on Thursdays, often followed by pancakes.
Q8: How do I reheat leftovers?
A8: Reheat gently on the stove with a splash of water or broth, or microwave in 1-minute intervals, stirring in between.
Q9: Can I add potatoes or other vegetables?
A9: Sure! Diced potatoes or parsnips work well—just don’t overdo it or it might overpower the peas.
Q10: What mustard works best?
A10: A hearty wholegrain or mild Dijon mustard is perfect—Swedes traditionally use a sweet, mild mustard.
Thanks for stopping by and cozying up with this Swedish classic. Whether it’s your first time trying Ärtsoppa or it’s already a nostalgic favorite, I hope this stew brings warmth to your table and joy to your kitchen. Until next time—stay cozy and keep cooking, my friend!
Print
Swedish Pea Stew
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
- Category: undefined
- Method: undefined
- Cuisine: Scandinavian
Description
This Swedish Yellow Pea Soup is a comforting and hearty dish, perfect for winter. A simple yet satisfying recipe with tender yellow peas, smoky ham hock, and root vegetables, finished with fresh parsley for added flavor. It’s a classic Scandinavian recipe that will warm you up on chilly days.
Ingredients
-
2 cups dried yellow peas
-
2 bay leaves
-
1 ham hock
-
1 quart chicken or game stock (optional)
-
1 leek, diced (or 1 large yellow onion)
-
1 teaspoon dried thyme
-
2 cups celery root, peeled and diced small
-
2 carrots, peeled and diced small
-
1 cup rutabaga, peeled and diced small
-
3 tablespoons minced fresh parsley
-
Black pepper, to taste
Instructions
- Soup Base: Put the peas, bay leaves, and ham hock in a soup pot. Cover with water by about 2 inches (roughly 2 ½ quarts of water). Bring to a simmer and cook gently, partially covered, for about 2 hours until peas are tender and ham hock is falling off the bone.
- Prepare the Meat: Discard the bay leaves and remove the ham hock. Discard the bones and roughly chop the meat. Mince the skin and use at least half of it for added body to the soup.
- Puree the Peas (Optional): If desired, puree some or all of the peas using an immersion blender or regular blender. Be careful with hot liquids in the blender.
- Finish the Soup: Return the chopped meat to the pot along with any pureed peas. Add the optional stock, thyme, root vegetables, and leek. Simmer gently, tasting and adding salt if needed. Continue to simmer until the root vegetables are tender.
- Final Touch: Once the vegetables are tender, add the parsley and black pepper. Serve the soup with bread for a complete meal.
Notes
- Feel free to adjust the amount of stock depending on the consistency you prefer for the soup.
- This soup can be made ahead of time and stored for several days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 40mg