If any of you have ever lived in one state, or country, then moved to another where your favorite restaurants, or foods were no longer you’ll understand this post… (For example: anyone leave Utah and miss Cafe Rio?)
Growing up as a kid in Canada I always ate “Habitant Pea Soup”. It was warm and delicious on a cold winters day. When I moved to the States I could never find my favorite soup and lived for 10 years without it! While in a class about legumes I stumbled upon Rita Bingham’s Country Beans book and found this recipe.
It tasted just like my favorite childhood soup, was EASY, and or course, used food storage. Here’s the recipe:
2½ T of dried peas (green or yellow) ground to make 3 T pea flour
1 ½ c. cold water
2 t chicken bouillon
Mix ½ c cold water and 3 T pea flour in a bowl, set aside. Bring 1 cup and 2 t of chicken bouillon to a boil. Add in pea mixture. Bring back to a boil. Soup will thicken. You can add shredded carrots, veggies, or onion powder.