Don’t let the peas turn you off. If you’ve never tried pea soup, it doesn’t really taste anything like peas. And if you’ve had the bland boring kind, trust me, bacon makes a world of difference. Plus, this is amazingly cheap to make, and kind of impossible to mess up.
- dried peas
- water/chicken or vegetable broth
- onion, finely chopped
- evaporated milk
- salt & pepper
- Rinse peas. You can soak them overnight if you’re using the stove-top method. If you’re using a slow cooker, there’s no need to soak.
- Cook bacon in a pan until crispy. Add onion and saute until onions are transparent. Crumble bacon.
- In a large stock pot or slow cooker, combine peas, water/broth, bacon and onion.
- Cook until peas are tender.
- Slowly add evaporated milk, using a whisk to mix and break up the peas.
- Add salt & pepper to taste.
- Simmer until the soup thickens.
There are all kinds of things you can do to embellish this recipe. Celery, carrots, corn, potatoes, spices, ham, chicken, beef… it’s up to your imagination.