This spring green soup doesn’t require lengthy cooking because it uses both canned green peas and canned ham.
GREEN PEA SOUP (Pantry Cooking: Unlocking Your Pantry’s Potential, page 80)
1 can (15 ounces) green peas, undrained
2 cups beef bouillon
1 tablespoon shortening
1 tablespoon flour
1/2 cup milk
1 can (5 ounces) ham, drained and minced (1/2 to 2/3 cup)
Salt and pepper, to taste
Puree’ peas in a blender or food processor. Add bouillon; set aside. In a medium saucepan, melt shortening and blend in flour. Gradually stir in pea mixture. Cook and stir until thickened and smooth. Blend in milk and ham. Heat through. Season with salt and pepper. Serves 4.
