Anyone have a good recipe for pea soup - not split pea.
5 years ago
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Pea variety for split-pea soup?
Comments (9)Dave, the field peas as per dilla's link and of what are typically used for "split-pea" soup are of the same family as "english peas" or "green peas", brought from europe to NA: pisum sativum. Southern peas or cowpeas of course as you know are the family Vigna from africa and have a dramatically different taste from pisum(IMO), Yeah, I know. Thus the use of "moniker" as opposed to genus or family since many use the common labels interchangeably, incorrectly but still interchangeably. A long discussion over on the Harvest forum some months back came up with several more alternate labels for them but I can't recall all the "we call them" names folks came up with. Sorry if any confusion. But whatever one calls them, they still are not productive enough in the typical home garden to off-set their inexpensive store-bought cost. Dave...See MorePea Soup recipe -using- canned peas
Comments (1)DH misses the green pea soup that Campbell's used to make(he doesn't like split-pea). It's been years since I've been able to find any. I wonder if you could use frozen peas in this? I'm not a fan of canned peas, but I like fresh and frozen. Canned peas would make me gag when I was a child and when the school had them in their hot lunch, I would drink my carton of milk quickly so I could hide my peas in the empty carton, as the teacher wouldn't let me take my tray back until I ate my peas....See MoreAny One Have A Recipe For Split Pea Soup?
Comments (8)Here are two I have used. I make the first one most often, but the second one is a meatless pea soup recipe I have also made: Hearty Split Pea Soup 1 bag (1 lb.) dry split peas 8 cups water 2 medium potatoes, peeled and cubed 2 large onions, chopped - 2 medium carrots, chopped 2 cups cubed cooked ham ½ cup chopped celery 5 tsp. chicken bouillon granules 1 tsp. each dried marjoram, poultry seasoning, rubbed sage ½ to 1 tsp. pepper ½ tsp. dried basil ½ tsp. salt 2 bay leaf  remove after cooking In Dutch oven combine all ingredients, bring to boil. Reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours until peas and vegetables are tender. Yield: 12 servings (3 qts.) Add water if desired ANDERSENÂS ORIGINAL SPLIT PEA SOUP (Meatless) 2 qts. Water (8 cups) 2 cups green split peas 1 branch of celery, coarsely chopped 1 large carrot, chopped 1 small onion, chopped ¼ tsp. ground thyme 1 pinch cayenne pepper  1 bay leaf (remove after cooking) salt and black pepper. Combine ingredients except salt and pepper in large kettle, bring to boil and boil vigorously, uncovered for 20 minutes. Reduce heat, cover and simmer until peas are tender, about 40 minutes. Taste and season w/salt and pepper to taste. Whirl in blender or food processor for finely textured soup. 8 servings  1 cup = 185 calories....See MoreHow do you make Split Pea Soup?
Comments (21)It is hard to go wrong with split pea soup. I prefer using a ham bone, but if I don't have any, I do use a couple of ham hock chunks. The ham bone usually has some nice bits still clinging to the bone, and I shred them and add to the soup when it is done and has been pureed. I add carrots, onion, celery and usually any odds and ends in the refrigerator such as left over green beans, broccoli, squash, a potato or two. I use water to make the soup and add salt, pepper, a bay leaf and maybe a dash of nutmeg and a dash of Worchestershire sauce. After 2 or 3 hours or so, I remove the bone, bay leaf and any meat and whirl it in the blender or use the blender wand. Then I shred any meat morsels and return them to the pot. It is always tasty, no matter what odds and ends I throw in....See More
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