Ingredients for Thicker Than Pea Soup Pea Soup
- 1 lb green split peas
- 6 cups cold water
- 1 1/2 cups chopped carrots
- 1 cup chopped onion
- Potatoes
- Turnips
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lb smoked ham hock
- 1 cup chopped celery
- 1 bay leaf
- fresh parsley
- croutons
- hot sauce
- 8 cups vegetable broth
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- crusty bread
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How to Make Thicker Than Pea Soup Pea Soup
- Rinse 1 pound of dried green peas thoroughly.
- In a large pot or Dutch oven, combine 1 pound dried green peas, 8 cups vegetable broth, 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 4 cloves garlic (minced), 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 1.5-2 hours, or until the peas are very tender and easily mashed.
- Stir frequently to prevent sticking.
- If the soup becomes too thick, add more vegetable broth, 1 cup at a time, until desired consistency is reached.
- Once the peas are tender, use an immersion blender to partially blend the soup for a luxuriously creamy texture (or carefully transfer portions to a regular blender).
- Taste and adjust seasonings as needed. Serve hot with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
22g
Fat
0g
Carbs
12g
