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Pea soup


Pea soup



▢2 cups of dried  green or yellow peas (14 oz)

▢1  ham bones with meat or  ham residues

▢4 cups chicken broth


▢4 cups of water or broth, additional sodium arm

▢ 2 tea open parsley

▢1 bay leaf

▢3 sticks of celery, diced

▢2 large carrots, diced


▢1 large onion, diced

▢½ teaspoon black pepper

▢½ teaspoon dried thyme

▢Salt to taste



Separately e Pay attention to the peas that no residue remains. Rinse well and drain.

In a large pot, combine the peas, ham, water, stock, parsley and bay leaf. Bring to a boil, reduce heat  and simmer covered for 1 hour.

Add  celery, carrots, onion, pepper, thyme and salt.Cover and simmer for another 45 minutes.

Remove the bone from the ham  and chop the meat. Return the meat to the soup and cook, uncovered, until thickened and the peas have broken down, about 20 minutes more.

Discard the bay leaf and serve.



This recipe does not require soaking the peas.If you want, add 2 more minced garlic cloves to the vegetables.

If you only have  diced or leftover ham (and boneless), swap out some  water for additional broth as the bone will be used for flavor.

Thicken the pea soup by letting it  simmer uncovered for a while. If you are short on time, some of the peas can be mashed or pureed.

Store the cooked  pea soup in the refrigerator for about 4 days. Reheat on the stove or in the microwave.Pea soup can be frozen in resealable bags for up to 3 months.

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