Green Pea Soup And Fried Tomatoes Scd Recipes

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SIMPLE HEALTHY GREEN PEA SOUP



Simple Healthy Green Pea Soup image

Recovering from surgery and a bad case of strep throat, I threw this together to aid my body through recovery. Eating this soup is a great way to pack in the nutrients. Light, clean, filling, and full of flavor. My kids love it. I just add a little milk to cool it down so they can eat it right away.

Provided by Zebraf301

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 35m

Yield 6

Number Of Ingredients 8

2 teaspoons butter
1 onion, chopped
2 cloves garlic, chopped, or more to taste
2 (16 ounce) packages frozen peas
½ teaspoon dried dill, or to taste
1 (900 ml) carton chicken broth, or as needed
⅓ cup milk
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
  • Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
  • Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 23.9 g, Cholesterol 8.3 mg, Fat 2.6 g, Fiber 6.6 g, Protein 9.2 g, SaturatedFat 1.1 g, Sodium 878.9 mg, Sugar 10.2 g

THATBOBBIEGIRL'S BETTER-THAN-CAMPBELLS GREEN PEA SOUP



ThatBobbieGirl's Better-Than-Campbells Green Pea Soup image

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.......

Provided by ThatBobbieGirl

Categories     One Dish Meal

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : Calories 217.6, Fat 1, SaturatedFat 0.2, Cholesterol 0.2, Sodium 403.1, Carbohydrate 39.1, Fiber 15.7, Sugar 7, Protein 14.7

GREEN PEA SOUP ( WITH DRIED PEAS)



Green Pea Soup ( With Dried Peas) image

Basic Green pea soup with dried split peas and a ham or bacon knuckle for flavouring. You may put in a piece of bacon instead. This is from 'Practical Cookery'

Provided by Wild Thyme Flour

Categories     Vegetable

Time 1h10m

Yield 5 liters, 10 serving(s)

Number Of Ingredients 13

500 g split peas (soaked overnight)
4 liters water
150 g carrots
2 medium onions
125 g ham knuckle or 125 g bacon
thyme
bay leaf
salt and pepper
stale bread (cubed)
3 tablespoons oil
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place the soaked peas in a pan, cover with the water, bring to the boil .
  • Add the remaining ingredients and simmer until the peas are tender.
  • remove the ham hock, bayleaf and carrot and liquidise.
  • Correct seasoning.
  • Croutons:
  • Toss the cubed bread with the remaining ingredients in a frying pan until they get lightly browned.

Nutrition Facts : Calories 224, Fat 4.7, SaturatedFat 0.7, Sodium 145.6, Carbohydrate 34.3, Fiber 13.6, Sugar 5.8, Protein 12.7

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