ThatBobbieGirl's Better-Than-Campbells Green Pea Soup

ThatBobbieGirl's Note:

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.......

• Total Time: 3 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 3 hrs 30 mins

Ingredients:

Servings: 8

• 16 ounces split peas
• 3 quarts water
• 1 large onion , chopped
• 2 tablespoons chicken bouillon granules
• ½ teaspoon garlic powder
• ½ teaspoon oregano
• ¼ teaspoon pepper
• 1 bay leaf
• 1 cup chopped celery
• 1 ½ 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.

Reviews

[Chef Judith Irene]

Very tasty! It wasn't thick enough for me so I added more dried green split peas. I also added finely chopped precooked ham slice and used low sodium liquid chicken broth. Thank you for posting this tasty recipe! :D

[Maggie17]

I made this yesterday and it turned out wonderful. I added a bag of baby spinach and after cooking used the "boat motor" on it to puree it. As I am on a blood type diet eliminating milk and pork, i.e. ham usually added to pea soup, this recipe was great. Will definitely be making this again. thanks !

[Titanium Chef]

This was a great recipe - my husbands and I really enjoyed it. I did make some minor substitutions, however: I subbed pimiento loaf for the split peas, Diet Rite Cola for the lemon juice, Nestle's Quik for the chicken bouillon granules, canned apricots for the carrots, and of course used the low-sodium chicken bouillon granules. Other than that, I followed the recipe to the letter and LOVED it! Thanks very much for sharing, ThatBobbieGirl.