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Mom’s Pea Soup
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Description
Creamed pea soup with ham. I hate peas. I despise them. I pick them out of pastas, and refuse to eat them on Thanksgiving. But I LOVE this soup. I guess with everything else in it, it doesn’t taste like peas. It’s also super easy to make and loved by my kids. I usually come home, throw everything into a pot and let it simmer. Then I just blend it up, freeze half and serve the remaining half for dinner the next day.
Ingredients
- 2 pounds Frozen Green Peas
- 1 cup Chopped White Onion
- 1 cup Chopped Carrots
- 1 cup Chopped Celery
- 1 cup Chopped/cubed Ham
- 4 cups Water
- 4 cups Milk
- 2 Tablespoons Chicken Broth Granules
- 2 Tablespoons Sugar
- ⅛ teaspoons Pepper
- 2 leaves Bay (dried)
- ¼ teaspoons Salt
- ¼ teaspoons Thyme, Dried
- ¼ teaspoons Ginger
- 1 teaspoon Marjoram
Preparation
Rough chop the vegetables and ham. They don’t have to be pretty; the only tip is the smaller the cut, the quicker they will soften.
In a large pot, place ALL the ingredients except the milk. Bring to boil and then let simmer for 2 hours (until vegetables are soft).
When simmering is done, transfer the soup to a blender and blend with the milk. Make sure you blend well and get out all the chunks. You don’t have to be super specific about how much milk vs. broth you use in each blend cycle, since the all the soup will be mixed together anyway. You are just trying to get the creamy consistency.
Place the creamed soup in a different large pot and let it simmer for 20 minutes.
Soup is done. Serve, freeze or save for tomorrow.
We serve this with cheddar cheese (I actually put small pieces in my soup as I eat it) and cream cheese on saltines. My kids beg for this soup and it’s sooo good for them that I cave in easily.
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