Prep 15 mins
Cook 3 hrs 30 mins
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.......
- 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)
- Combine everything in a large, heavy-bottomed pot with a lid (use one that holds at least 6 quarts).
- Bring to a boil.
- Reduce heat, cover and simmer, stirring occasionally, for 3 1/2 to 4 hours or until peas are tender and soup reaches desired thickness.
- 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.
- I have slow-cooked this in a crockpot, but was not happy with the results.
- 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.
- Stove-top cooking just until the peas are tender gives this a much fresher taste.
- My family loves this served with freshly baked homemade bread and a tossed salad.
- VEGETARIANS: As is, this is not vegetarian, you can make it so, by substituting salt or a vegetarian bouillon for the chicken bouillon.
- 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.
- Usually about one lemon does it, but it depends on the size of the lemon.
- I recommend adding a bit of lemon if you're not salt-restricted, along with the bouillon- it's truly wonderful.
I made this soup today and I would say cut back on the pepper if you are not a pepper lover which I am not . also added about 2 cups of milk at the end cause the soup was way too thick for my taste so added the milk . Next time I will cut back on the pepper and add milk again . other than that I went with the recipe and it was tasty and good . Thanks for sharing from another pea soup lover .
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
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 !