By Brücke-Osteuropa (Own work) [CC0], via Wikimedia Commons
Humbly eaten since ancient times, even making an appearance in Aristophanes' The Birds , pea soup is at once nutritious and delicious with a variety of potential flavorings to match nearly any taste.
A meal that has variations throughout the world, pea soup is often made with dried green or yellow whole or split peas. Commonly prepared with salt pork or other meat, the consistency can range from thinner broth with specks of pea and meat (common American split pea soup) to a smoother, more even texture with a vibrant green or yellow color.
Throughout English cultural expressions, literature being one of them, pea soup is a commoner's food, worthy of scorn from the upper classes. This is due to the relative long shelf life and ease of preparation, requiring few expensive ingredients beyond peas, water, and a few choice flavorings.
Canada has a long-standing relationship with yellow pea soup, or soupe aux pois, with origins in the Quebec region.
In the United States, a modest tradition of Northern regions serving green tinted foods on Saint Patrick's Day has given rise to holiday menus including pea soup as a suitable course.
Even though this meal is quite cheap and easy to prepare, the history of the humble soup can be traced nearly anywhere in the Western world. It is a simple meal that packs a healthy amount of fiber and protein to help make you full without overloading on calories.
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