Recipe from the Northern Pulse Growers Association. Visit their website for more delicious pea, lentil and chickpea recipes.
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. In a large heavy saucepan, heat oil and saute 1/2 cup onion, 1/2 cup celery, leek and garlic until they are tender, about 5 minutes.
4. Add peas, broth, bay leaf, salt and pepper. Bring to a boil.
5. Reduce heat, cover and simmer, stirring occasionally, for about 40 minutes, or until peas are tender.
6. Add remaining onion and celery, carrots, potatoes, ham and ham bone (if using) to the soup. Cover and simmer about 15 to 20 minutes or until vegetables are tender but retain their shape.
7. Add water, if necessary, to thin soup. Reduce heat.
8. Add cream and simmer gently for 5 minutes.
9. Serve with corn bread to finish off your meal!
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!