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mimi's pureed vegetable pea soup

gossjean avatar
Recipe by
Jean Goss
@gossjean
Beaumont, TX

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.

method Stove Top

Ingredients For mimi's pureed vegetable pea soup

  • 1 pkg
    heb mediterranean style lentils
  • 1/2 pkg
    dry split green peas
  • 1 can
    carrots, cubed 15 0z
  • 2 pkg
    ham, thick sliced boneless chopped
  • 1 lg
    onion, minced
  • 3 Tbsp
    garlic, minced
  • 4 c
    water
  • 1 pkg
    baby spinach
  • 1 pkg
    favorite fried pork rinds
  • 1 tsp
    salt
  • 1 tsp
    black pepper
  • 1 tsp
    garlic, powdered
  • 1 can
    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!
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Categories & Tags for MiMi's Pureed Vegetable Pea Soup:

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