Peppery Pea Soup

Name: Peppery Pea Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 medium baking potato, peeled and cut into fourths; 1 medium carrot, scraped and cut into fourths; 1 teaspoons ground celery seeds; 118 milliliters chopped lean cooked ham; 1 teaspoons dried thyme; 6 cloves garlic; 59 milliliters nonfat sour cream; 454 grams package frozen English peas, thawed; 1 teaspoons freshly ground pepper; 0 teaspoons salt; 591 milliliters evaporated skimmed milk; 177 milliliters diced tomato; 118 milliliters water; 1 large yellow onion, cut into eighths

Need a gluten free main course? Peppery Pea Soup could be a great recipe to try. This recipe serves 6. One serving contains 263 calories, 13g of protein, and 9g of fat. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up baking potato, pepper, garlic, and a few other things to make it today. To use up the evaporated milk you could follow this main course with the Avocado Milkshake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 12 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.

Ingredients you will need

Vegetable

Equipment you will use

Dutch Oven

Transfer mixture in batches to container of an electric blender. Cover and process until smooth. Return puree to Dutch oven. Cook over medium heat just until thoroughly heated (do not boil).

Equipment you will use

Dutch Oven

Blender