Greek Recipes

Greek and Cypriot recipes

Soupa Louvana (Yellow Pea Soup)


  • 10 cups of vegetable broth
  • 2 cups of yellow peas
  • 1 cup of finely chopped onions
  • 1/4 cup of olive oil
  • 1/4 cup of corn oil
  • 1/2 a cup of lemon juice
  • 1/2 a cup of rice
  • 5-6 pepper corns
  • Hot red pepper flakes to taste (Optional)
  • Salt to taste
  • Black olives
Yellow Pea Soup

Yellow Pea Soup


  • Place the yellow peas in a strainer and wash under plenty of running water.
  • Place them into a deep pot and add the vegetable broth.
  • Bring to boil and cook for about 45 minutes.
  • During cooking skim (collect and discard matters off the top of broth) the soup 2-3 times.
  • Wash the rice under plenty of running water and add it to the soup.
  • Add salt to taste, pepper corns and hot pepper flakes (Optional).
  • Cook for about 15 minutes.
  • In the meantime, using a frying pan, pour both oils and fry the chopped onions until light brown.
  • Remove the soup from the heat and add the fried onions including the oils.
  • Stir well to mix all ingredients.
  • Add lemon juice, stir and serve.
  • In each bowl of soup add 5-6 black olives.
  • Soupa Louvana (Yellow Pea Soup) is usually served during Greek Orthodox fasting days.
  • Soupa Louvana (Yellow Pea Soup) can be served at any time of the year, using beef broth or any other kind of broth.
  • Raw vegetables, more black olives and fresh bread are accompanying the soup.

Your email address will not be published. Required fields are marked *