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.

Italian Pea Soup

A hearty, thick pea soup gently flavoured with the tastes of Italy.

  • 225 g (1/2 lb.) hot Italian sausage, casings removed and crumbled
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1-2 cloves garlic, chopped
  • 1/2 green pepper, chopped
  • 2 L (8 cups) water
  • 450 g (1 pkg.) Thompsons split green peas
  • 796 mL/28 oz. (1 can) diced tomatoes, drained
  • 2 mL (1/2 tsp.) dried basil
  • 1 mL (1/4 tsp.) black pepper
  • Chopped Italian parsley
  • Salt and pepper to taste

In large, deep saucepan, brown crumbled sausage; drain excess fat if necessary.

Add celery, onion, carrot, garlic and green pepper; sauté 3 to 5 minutes.

Stir in peas and water. Bring to a boil; reduce heat, cover and simmer for about 1 hour or until peas are very soft.

Add drained tomatoes, basil and pepper; cook 10 to 15 minutes.

Serve garnished with parsley.

Add salt and pepper if desired.

Makes about 2.5 L (10 cups).

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