Dry beans are harvested in their natural state and are processed with care. However, please sort, examine and rinse beans prior to cooking.
Les haricots sont récoltés à l’état naturel et sont traitées avec soin. Toutefois, s’il vous plaît trier, examiner et rincer les haricots avant la cuisson.
Angie’s Vegetable Pea Soup
This is sure to be your go-to soup.
- 227 g (1 cup) Thompsons Pea Soup Mix
- 2 cooking onions
- 1 large tomato
- 5 garlic cloves
- Olive oil
- Salt and Pepper to taste
- 1 tbsp. baking soda
- 2 carrots
- 1 1/2 stalks of celery
- 1 leek
- 14 cups of water (divided)
- 3 tbsp. chicken soup base (powder)
- 2 tbsp. of beef soup base (powder)
- 6 bay leaves
- 1 tsp. allspice
- 1/2 tsp. thyme
- 2 tbsp. of basil
Peel and cut 2 cooking onions in half. Core and cut 1 large tomato into three pieces. Peel 5 garlic cloves. In large bowl mix and coat these ingredients with extra virgin olive oil. Place mixture on non-stick baking sheet, season with salt and pepper, and bake at 390°F for approx. 30 minutes. Remove from oven and let cool.
Remove and discard skin from tomato. Place mixture into blender with 1 cup of water; liquefy, then set aside.
Pour 2 cups water into large pot, heat to boiling then add baking soda and Thompsons Pea Soup Mix. Cook for 2 minutes.
Caution: the water may boil over very easily, so monitor closely. Drain, rinse well and set aside.
Chop carrots, celery and leek into small pieces and add to a large pot, along with 11 cups of water and bring to a boil. Add all remaining ingredients including liquefied mixture, chicken soup base, beef soup base, bay leaves, all-spice, thyme, basil, softened soup mix, and simmer.
Continue simmering for approx. 1 hour or until desired tenderness is reached.