MiMi's Pureed Vegetable Pea Soup

Jean Goss


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.


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Stove Top


  • 1 pkg
    heb mediterranean style lentils
  • 1/2 pkg
    dry split green peas
  • 1 can(s)
    carrots, cubed 15 0z
  • 2 pkg
    ham, thick sliced boneless chopped
  • 1 large
    onion, minced
  • 3 Tbsp
    garlic, minced
  • 4 c
  • 1 pkg
    baby spinach
  • 1 pkg
    favorite fried pork rinds
  • 1 tsp
  • 1 tsp
    black pepper
  • 1 tsp
    garlic, powdered
  • 1 can(s)
    coconut milk, 14 oz

How to Make MiMi's Pureed Vegetable Pea Soup


  1. Wash 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.
  2. Add 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.
  3. Add 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..
  4. Return 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!

Printable Recipe Card

About MiMi's Pureed Vegetable Pea Soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Mediterranean
Other Tag: Quick & Easy

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