Creamy Pea Soup Recipe

A Springtime Favorite

Fresh soup with fresh ingredients is just the type of dish that shouts springtime! Creamy Fresh Pea Soup with Bacon is a delicious starter for an Easter brunch or dinner and can be kept warm in a slow cooker. In my opinion, this soup is good anytime and also makes an excellent choice for a weeknight dinner. Serve with croutons and a salad on the side.

Vegetarian version: It's so very easy to change this soup into a vegetarian dish. Use vegetable stock instead of chicken and delete bacon and top with chopped chives or sour cream.
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Ingredients for Creamy Pea Soup Recipe

• 1 tbls. butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken stock
• 4 cups fresh green peas, shelled or frozen peas
• Salt
• Pepper
• 1/3 cup half and half
• 6 slices bacon, cooked crisp and crumbled

Directions:

1. In a 3 qt. saucepan, melt butter.
2. Add garlic and onion and saute until onion is soft.
3. Add chicken stock and peas, bring to a boil.
4. Reduce heat and simmer for about 5 minutes, until peas are tender.
5. Let mixture cool slightly.
6. Puree soup in small batches in a food processor or blender.
7. Return to saucepan, add salt and pepper to taste and half and half.
8. Serve in bowls and top with bacon.

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No Meat Stuffed Peppers

Whenever I think of Vegetarian Stuffed Peppers, I have a craving to make these for dinner. Melted gooey cheese mixed with tasty veggies and rice, baked inside a fragrant green pepper are what you need to make this delicious dish.

Photo Credit/Flickr

I like this vegetarian recipe because over the years I have found that a really good stuffed pepper just doesn't need meat. I like to use a variety of ingredients in my pepper stuffing and if I have any leftover after filling the peppers, it makes a wonderful side dish for another meal.

Ingredients for Vegetarian Stuffed Peppers (Serves 4)

• 4 large green peppers
• 2 cups cooked brown rice
• 2 cups shredded cheddar cheese
• 1 cup canned black beans, rinsed
• 1 cup taco sauce
• 1 small can chopped green chiles
• 1/2 cup chopped onion
• Additional cheddar cheese for topping

Directions

1. Preheat oven to 375F degrees.
2. Bring a large pot of water to a boil.
3. Wash peppers, slice off tops and remove seeds.
4. Place peppers in boiling water for 5 minutes.
5. Remove and let drain.
6. Place peppers in a greased baking dish.
7. In a large bowl combine rice, cheese, beans, taco sauce, chiles and onion.
8. Stuff peppers evenly and top with additional cheddar cheese.
9. Bake for 45 minutes or until peppers are tender.

 Vegetarian Times Low-Fat & Fast Vegetarian Times Vegetarian Journal