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Soup, Vegetables

Pea Soup


  • 4 c. dried English peas
  • 4 quarts water
  • 6 peppercorns
  • 2 cloves of garlic, chopped
  • 1 large onion, chopped
  • 2 or 3 potatoes, chopped into small pieces
  • salt as needed
  • 1 T. sage (optional)
  • 1 T. thyme (optional)
  • 2 T. lovage (Optional)
  • Maple Syrup (optional)


  1. Place the peas in the water and add the seasonings.
  2. Put the pot on high until it boils and skim off any foam which rises to the top.
  3. Simmer until almost done, possibly several hours depending upon the age of the peas.
  4. Add potatoes.
  5. Cook until potatoes are soft.
  6. Add more water if the peas start to stick to the pot.


  • Note that this soup can be made with peas that have gotten woody at the end of the season.
  • While you can make this recipe with fresh or canned peas, it will make the soup much thinner and change the flavor quite a bit. Reduce the water by a quart or so and add more back if it needs it.
  • Replace a quart of water with a quart of good ale. This really improves the soup!


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