hearty pea soup

Note: Dry Beans are a natural product. Although we carefully clean all beans, stones and natural debris may be present. Please sort and rinse beans prior to cooking.

Thompsons Hearty Pea Soup

An oh-so-comforting, hearty soup.

Makes: 14 cups (3.5 litres)

  • 450 g (1 lb.) Thompsons Whole Yellow Peas
  • 14 cups water
  • 1 smoked pork hock or meaty ham bone
  • 2 onions, chopped
  • 2 cups chopped celery and leaves
  • 1 chopped carrot

IMPORTANT – sort and rinse peas before cooking. Cover peas completely with cold water (3 cups water for every 1 cup of peas) and SOAK PEAS OVERNIGHT in refrigerator. Drain.

In large saucepan, combine peas and water, bring to a boil and boil gently, uncovered, 40 minutes or until nearly tender.

Add pork hock, onions, celery and carrot, if using. Cover loosely and boil gently, stirring occasionally, about 1 hour or until peas and vegetables reach desired consistency.

Add more water if soup thickens too much during cooking or if a thinner soup is desired.

NOTE: Recipe ingredients may be halved, but cooking time will remain approximately the same.

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