mimi's pureed vegetable pea soup
This is one of those soups that is great for fall and winter cravings for something warm and savory! I use the habanero flavored pork rinds because I like it very spicy but you can use whichever ones best suits your taste.
prep time
cook time
method
Stove Top
yield
Ingredients
- 1 package heb mediterranean style lentils
- 1/2 package dry split green peas
- 1 can carrots, cubed 15 0z
- 2 packages ham, thick sliced boneless chopped
- 1 large onion, minced
- 3 tablespoons garlic, minced
- 4 cups water
- 1 package baby spinach
- 1 package favorite fried pork rinds
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic, powdered
- 1 can coconut milk, 14 oz
How To Make mimi's pureed vegetable pea soup
-
Step 1Wash green split peas and lentils, set aside to drain. Saute the chopped ham, minced onion and garlic in the coconut oil til translucent and meat slightly browned.
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Step 2Add the water, peas, carrots and seasonings. Simmer on medium heat, adding water as needed to keep it above the beans about 1/4 inch. Cook until peas are tender.
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Step 3Add the spinach and pork rinds, cook 15-30 minutes longer. Turn the heat off and let cool down a bit, to be able to remove the soup, cups at a time and puree in a blender or food processor..
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Step 4Return the pureed soup back into the pot and the coconut milk in, heat back up and season to your personal taste. I often will add basil or oregano or little more salt. Serve with your favorite crackers!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Bean Soups
Tag:
#Quick & Easy
Ingredient:
Beans/Legumes
Culture:
Mediterranean
Method:
Stove Top
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