Green Pea Soup With Cheddar Scallion Panini Recipes

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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

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

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