Peppery Pea Soup

Yield: 6 (1-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 6%
  • Fat: 1.5g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.9g
  • Carbohydrate: 34.6g
  • Fiber: 0.0g
  • Cholesterol: 13mg
  • Iron: 0.0mg
  • Sodium: 520mg
  • Calcium: 0.0mg


  • 1 (16-ounce) package frozen English peas, thawed
  • 1 large yellow onion, cut into eighths
  • 1 medium baking potato, peeled and cut into fourths
  • 1 medium carrot, scraped and cut into fourths
  • 1/2 cup chopped lean cooked ham
  • 2 1/2 cups evaporated skimmed milk
  • 1/2 cup water
  • 1/2 teaspoon ground celery seeds
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 6 cloves garlic
  • 1/4 cup nonfat sour cream
  • 3/4 cup diced tomato


  1. Combine first 12 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. 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).
  2. Ladle soup into individual bowls. Top each serving with 2 teaspoons sour cream and 2 tablespoons diced tomato.
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