Jenn's Pea Soup
Recipe: #6499
September 12, 2012
Categories: Peas, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, more
"This is a thick heart wonderful soup. A good quality WHOLE piece of heavily smoked bacon, chopped must be used for best flavor or a ham bone with meat on it also is good, if like the bacon better. Serve with a loaf of bread and butter"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (372.1 g)
- Calories 291
- Total Fat - 13.2 g
- Saturated Fat - 4.6 g
- Cholesterol - 28.6 mg
- Sodium - 982.8 mg
- Total Carbohydrate - 28.7 g
- Dietary Fiber - 10 g
- Sugars - 8.4 g
- Protein - 16.2 g
- Calcium - 78.8 mg
- Iron - 2.7 mg
- Vitamin C - 9.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a Dutch oven or large saucepan, cook the bacon cubes until browned. Remove to a plate. Add in onions, celery, garlic powder, cumin and thyme. Saute until soft. About 3-4 minutes.
Step 2
Add in broth, water, bay leaves and the browned bacon pieces. Bring to a medium boil. Add in dried peas, carrots and salt. Bring back to a boil. Reduce heat to medium-low or low. Simmer covered 1 1/2-2 hours or until the soup it thick. Add in pepper to you liking and more salt if needed. Stir the soup frequently during cooking.
Step 3
Halway through cooking and if you used the 1 1/4 cups of dried peas and you find the soup is too thick add in a little more water and continue cooking.
Tips
No special items needed.
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