I developed this recipe on a cold, snowy evening. It is an easy vegetarian dish, but if you must have some meat, add a few strips of Canadian bacon right before you serve. It is still low-fat.
- 1Rinse and pick through peas. Set aside.
- 2In a large soup pot, heat olive oil over medium-high heat. Add onions, celery and carrots. Sauté until vegetables are soft, about 8 minutes. (I like it to have a little color, but don’t burn it.)
- 3Add thyme and cook one minute more. Add peas, water and stock and bring to boil. Reduce heat to medium-low and partially cover pot. Simmer soup for about 1 hour or until peas are tender.
- 4Puree 5 cups of the soup (in batches) in blender and return to pot OR keep it chunky for a heartier soup. Season with salt and pepper.
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