ThatBobbieGirl's Better-Than-Campbells Green Pea Soup |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 8 |
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My husband issued me a challenge shortly after we were married. I hated paying the price for his favorite soup-in-a-can, Green Pea Soup, by Campbell's. Not the Split Pea, but the one that's creamy smooth. He hates lumpy pea soup! Well, he told me if I could make it just as good as the can, he would eat it and I could stop paying a dollar a can (or more). Well, it took me about 8 years, and lots of tries, but I finally got it right. Hey, don't look at me like that, it's not like I was trying for eight years straight. I mean, you can only eat pea soup so often! When I make this now, I usually make a double or triple batch so I can freeze some - it does freeze well. Oh, and no, there is no ham or meat of any kind in this, just some bouillon. I read the can label and saw it contained no meat, unlike the Split Pea Soup. I prefer it this way. By the way, a couple of months ago, I found a foodservice sized can of Green Pea soup at our grocery outlet store, for just over a dollar. At that price, I bought it to have on hand for a quick last-minute meal. My family complained! It was way too salty for their taste now! I guess they're finally weaned. Now if I could just convince the kids that homemade Macaroni & Cheese is better than the Blue Box Stuff....... Ingredients:
16 ounces split peas |
3 quarts water |
1 large onion, chopped |
2 tablespoons chicken bouillon granules |
1/2 teaspoon garlic powder |
1/2 teaspoon oregano |
1/4 teaspoon pepper |
1 bay leaf |
1 cup chopped celery |
1 1/2 cups thinly sliced carrots |
lemon juice (optional but recommended) |
Directions:
1. Combine everything in a large, heavy-bottomed pot with a lid (use one that holds at least 6 quarts).
2. Bring to a boil.
3. Reduce heat, cover and simmer, stirring occasionally, for 3 1/2 to 4 hours or until peas are tender and soup reaches desired thickness.
4. Puree in blender, or in the soup pot using a handheld stick blender (I love those things!) Re-heat if needed, over very low heat.
5. I have slow-cooked this in a crockpot, but was not happy with the results.
6. I did it just until the peas were done, but my husband and I agreed it tasted way overcooked, and even adding lemon juice didn't help much.
7. Stove-top cooking just until the peas are tender gives this a much fresher taste.
8. My family loves this served with freshly baked homemade bread and a tossed salad.
9. VEGETARIANS: As is, this is not vegetarian, you can make it so, by substituting salt or a vegetarian bouillon for the chicken bouillon.
10. LOW SALT DIETS: This is what I've done this for my mother in law who can't have salt: eliminate chicken bouillon, and add freshly squeezed lemon juice to taste.
11. Usually about one lemon does it, but it depends on the size of the lemon.
12. I recommend adding a bit of lemon if you're not salt-restricted, along with the bouillon- it's truly wonderful.
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