Dried Pea Soup

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1 lb/450 g dried green peas
  • 2 medium onions
  • 2 carrots
  • 1 small turnip
  • 4 oz/100 g swede
  • 1 bacon bone
  • Salt and pepper
  • 4 pints/2 litres water


Soak the peas overnight. Drain the peas and put them into a pan with chopped vegetables, the bacon bone, a little salt, pepper and fresh water. Bring to the boil, cover and simmer for about 2 hours until the peas are soft. Take out the bacon bone. Put the liquid and vegetables through a sieve or blend in a liquidizer until smooth. Reheat and add more seasoning if necessary. This soup is good with a garnish of crumbled crisp bacon, or fried bread cubes.

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